I'm delighted to be having some guests from While Foods for a tour of the factory today so I'm making them some extra special treats for getting up early and trekking to downtown Phoenix on their time off. Jamocha-Almond Scones!
3 cups whole wheat pastry flour
2Tbsp baking powder
1/4 cup turbinado sugar (+extra to sprinkle on top)
2 tsp chai spice (cardamom, ginger, cinnamon, nutmeg cloves)
1 tsp chocolate extract
Sprinkle of pink salt
1/3 cup peanut oil
1/2 cup plain soy yogurt
3/4 cup almond milk w a dash of apple cider vinegar
1 packet instant coffee crystals
1/2 cup dairy free dark chocolate chips
1/2 cup almond slices
Get a pan greased or papered and set oven to 400 degrees.
Get your almond milk with vinegar started and let it sit while you work on the dry stuff. Whisk together the dry ingredients in a large mixing bowl. In a small mixing bowl add the soy yogurt to your vinegar milk, oil and stir in your coffee crystals until mixed. Add wet ingredients to the dry, folding them in gently not to over mix. Once combined (it will look crumbly but you shouldn't see flour) fold in chocolate chips and almonds.
Scoop and drop quarter cups of your dough onto your cookie sheet, sprinkle with a pinch of sugar and give them a gentle squish. Bake for 12-15 minutes. Let these cool a bit before devouring. My quality control taste test was with a cup of cardamom black tea and it was divine!