Vegan Strawberry Chocolate Chip Scones

I'm not sure I will ever want a muffin again...when I can have SCONES. I love them. These were super moist, and the right amount of sweetness. After reading a bit about scones it seems that the difference between them and biscuits is the fat content of the liquid. This recipe calls for oat cream. I found it at Sobeys in the organic section. If I couldn't find it, I would probably try using either soy or oat milk but this would undoubtedly change the texture and decadence of the scones to some degree. 

I chose strawberries and chocolate chips this time, but I wouldn't be tied to that combination. The chocolate was probably the more dominate flavour in these. I tried adding 1.5 cups of strawberries but I found that this was too many for the amount of dough and didn't like the way they baked up. So I stuck with the 1 cup. Anyway, I guess the point is use whatever fruit you would like....chocolate or no chocolate....how about some nuts ?! Endless possibilities, but I think the base recipe is perfect. 

Ingredients:

• 2 cups + 2 tbsp flour (and a bit extra for dusting)
• 1/2 cup vegan butter, cold
• 1 cup strawberries, chopped into bite sized pieces
• 1/4 cup vegan chocolate chips (linked below) 
• 1 tbsp baking powder
• 1/2 tsp kosher salt
• 1/3 cup sugar, and a bit more for sprinkling (organic wholesome linked below) 
• 3/4 cup oat cream
• 1 tsp vanilla

Method:

1. In a small bowl add chopped strawberries and toss with two tablespoons of flour. Set aside.
2. In a large bowl add 2 cups of flour, sugar, baking powder, salt and 1/2 cup cold vegan butter.
3. Use finger tips to mix everything together until vegan butter is evenly distributed and in small pieces. 
4. Add strawberries and chocolate chips.
5. Stir vanilla into oat cream and then add to dry mix using a fork to stir together. Once flour is all incorporated dump dough onto a work surface dusted with all purpose flour. 
   
6. If your dough is very sticky don't worry about dusting with a bit of flour as needed for the next step.
   
7. Fold dough over itself and press down, trying to maintain somewhat of a circle shape. Repeat this 6 or so times. (I don't really count ) Add flour as needed. You don't want your dough to be dry though, a bit tacky is good.  
8. Shape into a disc, and then cut into 8 wedges like you are cutting a pie. Sprinkle with more coarse sugar.
9. Place on parchment lined baking sheet, and bake for 16-18 minutes. They bottoms tend to brown more than the tops, but that should be OK as long as you aren't burning anything!