These bite-sized scones are extremely versatile, so versatile that you don’t even have to make them bite-sized! The mildly sweet and buttery taste provides a perfect base, highlighting whatever fruits, nuts, spices, chocolate chips, or other delightful treats you choose to add. The texture is melt-in-your-mouth tender, with just the right moisture on the inside and a light crust on the outside. What better addition to afternoon tea (or breakfast, snack, or dessert) than a freshly baked scone?

Prep time: 20 min. Bake time: 15 min.

Ingredients:

2 cups all-purpose flour

1 tablespoon baking powder

¼ teaspoon salt

3 tablespoon white sugar

3 tablespoons brown sugar

¼ cup Earth Balance (the colder the better)

½ cup plus 2 tablespoons oat milk

2 tablespoons aquafaba

2 teaspoons vanilla extract

Chocolate chips, blueberries, etc.

1. Preheat the oven to 350 F.
2. Mix together the flour, baking powder, salt, and both sugars. 
3. Use a butter knife (or two) to cut in the Earth Balance. 
4. In a different bowl, whisk the aquafaba so that it starts to bubble, then add in the milk and vanilla. 
5. Gently mix the wet ingredients into the dry ingredients, being careful not to over handle.
6. To make mini-scones, like I did, turn your dough out onto a very gently floured surface and divide into 3 balls. Alternatively, leave as one ball to make larger scones. Add whatever you want to each ball. I made one chocolate chip, one blueberry, and one walnut with dried apricots.
7. Gently form each ball into an almost one inch-thick disk. Cut like a pizza into eight pieces.
8. Line a baking sheet with parchment paper or lightly grease it. Place the scones one inch apart. Bake for 15 minutes, or until the bottoms are golden brown.