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Zesty Orange and Dark Chocolate Scones
 Today has been a mighty happy and perky day despite the sunless day. Perhaps it is because I gave my body a rest from getting up at 6am. Perhaps. I do try to rest after 2 days of 6am workouts by adding an evening working, so tonight I will be going to zumba! Despite the cloudy and cold day I decided to bring the mood music throughout the house and bake some pretty delicious breakfast or tea fare. Have you ever listened to Anoushka Shankar and Sting's Sea Dreamer? It is a beautiful work and the vocals are so perfect. It transports me across the ocean to a land I have never visited. It fills my imagination with spices and colors and lovely pictures of a beautiful culture. This is probably why I created a lovely smoothie this morning. It will be in my upcoming e-book! Ryan thinks it is this particular smoothie that made me hyper and perky this morning. :D  After that I continued my creations with veganizing a great recipe I found through Elana's Pantry which then lead me to Joy the Baker's post on Orange and Dark Chocolate Buttermilk Scones. What a way to get to a fantastic recipe! I recently added Joy's blog to my blogroll so I had missed this wonderful recipe. The whole reason for me to try it was to finally find a recipe that sounded perfect for veganizing and that would not be like a dry biscotti. Ryan had yet to approve of a vegan scone so I decided to try my hand at it again.  Can I say something for a second? I REALLY REALLY like the orange and chocolate combination! Can anyone else say the same? I made my own buttermilk substitute by adding apple cider vinegar to SO Delicious coconut milk and I used Earth Balance instead of butter. I used very dark chocolate but not in morsels. I used 71% dark chocolate made by Equal Exchange. I chopped up the chocolate bar which caused the chocolate to disperse through the whole scone as opposed to finding the occasional piece of chocolate. Ryan took a bite of these first and it took him a while to say anything even as he was making sounds as though he were approving of them. He thought these were SUPER delicious and flavorful. He said they were a keeper!  How about adding some vegan Nutella? Thanks to Kris, @lavegetaliana, she sent me a bottle of vegan Nutella spread from Italy! I was VERY excited to finally try it so I slabbed on a bit on this scone. How about it? You can actually split the scone and add anything to it from more Earth Balance margarine to some delicious orange jam. Heighten the food senses!  Zesty Orange and Dark Chocolate Scones adapted from Joy the Baker makes 8 scones 1 1/2 cups all-purpose flour 2 tablespoons vegan granulated sugar +1 Tablespoon for sprinkling 1 Tablespoon organic orange zest 2 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons cold Earth Balance margarine, cut in 6 pieces 1 flax seed "egg" {1 Tablespoon flax seed milled meal + 2 Tablespoons water} 1/4 cup plus 4 Tablespoons "buttermilk" {So Delicious Coconut Milk + 2 teaspoons Apple Cider Vinegar} 3 ounces Equal Exchange 71% dark chocolate squares, coarsely chopped or 1/2 cup dark chocolate chips Preheat to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Using a pastry cutter, cut in margarine until mixture resembles wet sand. In 2 small and separate bowls, prepare the flax seed "egg" and set aside for 3 minutes. Repeat with "buttermilk" process. Combine both ingredients into the flour mixture all at once, stirring enough to make a soft dough. Use your hands to bring the dough together. Fold in the dark chocolate. Turn out onto a floured board and knead about 15 times. Roll or pat out into circle to a 1/2-inch thickness. Cut into 8 small triangles. Place on prepared baking sheet. Brush some non-dairy milk on top of each scone and sprinkle with some vegan granulated sugar. Bake at 425 degrees F for 12-15 minutes or until slightly browned on the tops.  related searches : Zesty
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