Chocolate Chip Scones

Hearty yet sweet, this recipe (adapted from Colleen Patrick-Goudreau's The Joy of Vegan Baking) is a great start to the day.

1-1/2 teaspoons egg replacer
2 tablespoons water
2-1/2 cups flour
1/4 cup evaporated cane juice sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup Earth Balance butter, cold
1 cup chocolate chips
1/2 cup plus 2-3 tablespoons soy milk
2 tablespoons evaporated cane juice sugar
1 teaspoon cinnamon

Preheat oven to 425 degrees. Lightly oil a cookie or baking sheet. In a small bowl, whip together the egg replacer and water until thick and creamy. In a mixing bowl, mix the flour, sugar, baking powder and salt. Cut in the cold butter. Add the egg replacer mixture and the 1/2 cup of soy milk, mixing as little as possible. Using your hands, bring the dough together, adding just a little more milk or flour as necessary. Turn onto lightly floured surface and pat or roll to 1/2-inch thickness. Cut into triangles and transfer to baking sheet. Brush with remaining soy milk. Mix the 2 tablespoons sugar with the cinnamon and sprinkle on top. Bake about 12 to 15 minutes.