Almond Chocolate Chip Scones

I ADORE breakfast and can eat it at anytime during the day. These scones are breakfast, snack or dessert to me and absolutely delicious. Baking without dairy is so very doable...... and scrumptious!

Almond Chocolate Chip Scones

3/4 c. almond milk (regular or vanilla)
1 TBS white vinegar
2 c. flour
1/2 c. butter flavored Crisco
1 TBS baking powder
1 tsp. salt
1/3 c. natural granulated sugar
1 tsp. vanilla extract
1/4 tsp. almond extract
1 c. vegan chocolate chips
 turbinado sugar for sprinkling (optional)

Preheat oven to 425 degrees.
Stir together almond milk and vinegar in glass measuring cup and let sit for 5-10 miinutes. Meanwhile, stir together flour, baking powder, salt and granulated sugar. Cut in shortening with a pastry blender until pea-sized crumb forms. Add vanilla and almond extracts to almond milk mixture, stir well and pour into dough. Stir just to combine. Add chocate chips and stir gently to distribute throughout dough. 

Drop dough by Tablespoonfuls onto a cookie sheet lined with parchment paper (or sprayed with cooking spray.) Sprinkle each mound with a little turbinado sugar for some sweet crunch and prettiness. Bake for 20-23 minutes until beautifully golden. Makes about 12.