Vegan Apricot Chia Scones

Vegan apricot chia scones with whipped coconut

1 tablespoons ground flax seed

2 tablespoons water

2 cups all-purpose flour (can substitute GF)

4 teaspoons baking powder

1 tablespoon organic chia seeds

1/3 cup sugar

6 tablespoons vegan butter (I like Harvest Award brand because it is palm oil free) 

3/4 cup non-dairy milk

1/4 cup chopped dried apricots

Preheat oven to 375 degrees F.

Combine flax seed and water. Set aside. 

Add the flour, baking powder, chia seeds, and sugar in the bowl of a food processor and pulse a few times to combine. Add in cold vegan butter and pulse about 10 times. 

Stir together the flax mixture and the non dairy milk. Add in the liquid ingredients and the chopped dried apricot into the flour mixture and pulse just till combined. Turn out onto lightly floured surface. Pat out dough to about an inch thick. Cut out rounds using a biscuit cutter. Place an inch apart on parchment lined. baking sheet. Brush each scone with the wash mixture. Bake in preheated oven for 15 to 20 minutes till golden brown. Serve with jam and coconut whip (the solid coconut cream from the top of a refrigerated can of coconut milk whipped with 2 tablespoons powdered sugar) 

For the wash: Combine 1 tablespoons organic corn syrup, 2 tablespoons water, and 1/4 teaspoon cornstarch.