These scones are the perfect addition to your vegan brunch! Made with healthy whole grains and balanced perfectly with raspberries, almonds and just the right amount of chocolate.
Preheat oven to 375F (190C). Line baking sheet with parchment paper and set aside.
Make vegan "buttermilk" by whisking any plant-based milk with apple cider vinegar. Let stand for 5 minutes.
Mix all dry ingredients in a large bowl. Add small chunks of margarine/vegan butter to the bowl. Use your hands to rub butter into flour mixture until crumbs form.
Mix the "vegan buttermilk", pureed banana and maple syrup. Add it to the dry ingredients and combine with a wooden spoon. Don't overdo it!
Carefully mix in chocolate, almonds, and frozen raspberries. Again, be careful not to overmix the dough.
Cut the circle into and frozen even slices (the way you would cut a pizza). Place the scones 2 inches apart on the prepared baking sheet and dust the top of each scone with sugar (optional).
Bake for 16-18 minutes. until a toothpick inserted in the middle of a scone comes out clean. Remove the scones from the oven and allow them to cool for 10 minutes on a cooling rack before eating. Enjoy!
1) The dough should be slightly sticky but should be workable on a floured surface. Depending on how much water transfer you have from your raspberries your dough could be wet and not sticky. If this is the case add more flour. Up to half a cup if necessary.
2)Apple cider vinegar can also be substituted with lemon juice.