Why do we choose vegan recipes? My second child (now 11 years old) is severely allergic dairy, eggs, and peanuts. In order to keep him safe, as a family we have chosen to eat dairy and egg free. It's been a roller coaster of a ride trying to find good recipes that recreate some of our favorite dishes, but we've come up with some real winners. You can find some of them here on my website.


My recipe calls for the use of an egg replacer. My two favorites are Ener-G and Bob's Red Mill. Both of them can be found at stores like Target, Sprouts, Gelson's, and a few other grocery stores. You can always purchase on Amazon too (because you can find everything there). Follow the directions on the packaging to mix up your "egg". If I remember right it's the same for both of those brands and it's 1.5 tsp egg replacer mixed with 2 Tbsp water. You want to mix it with a whisk and them let it sit and thicken up a bit before adding it to your other ingredients.


Next, put the dry ingredients (flour, sugar, baking powder, and salt) in a medium sized mixing bowl. To it, add in the cubed COLD butter (we use Vegan Earth Balance Sticks). I cut mine into about 1/2 inch cubes. Then I just used my fingers to mix the butter in with the dry ingredients. It's therapeutic. Seriously. Trust me. You'll end up with a very crumbly mixture -- that's perfect! Add in the dairy-free milk (I used coconut cream) and your egg replacer paste. You can use a spoon to gently combine ingredients, but I find that using my fingers is easiest, plus it means less dishes to wash.

Lastly, stir in the chocolate chips. Our absolute favorite chocolate chips are the Enjoy Life mini semi-sweet ones. We get them at Target or Sprouts. I love the size of the minis. They are perfect for scones! Squeeze the dry dough together to form a ball, then roll it out GENTLY on a floured surface. You'll want your finished dough circle to be about 1/2 inch thick.

**I say CIRCLE, but it ends up looking more like a paint splat... or at least mine always does.


I use a pizza cutter dipped in flour to cut mine into wedge shapes. Then, line your baking pan with parchment or a silicon mat, and bake in a preheated oven for about 12-15 minutes. When they are cool, I like to drizzle mine with an icing made of non-dairy milk (coconut) and powdered sugar. I don't really measure mine, I just stir and add more powdered sugar until it's a good drizzling consistency. I actually never measure when I make a glaze...

They are so delicious! Enjoy!