2 cups all purpose flour
1 T baking powder
1/2 tsp salt
1/2 cup sugar
6 T cold Earth Balance buttery sticks, cut into chunks (freeze it for 30 minutes prior to baking for best results)
1/2 cup + 2 T soy or coconut based coffee creamer
12 squares good quality dark chocolate
Preheat oven to 425 degrees.
a large bowl, mix together the flour, baking powder, salt and sugar.
Cut in the Earth Balance with your fingers and work mixture together
until it resembles coarse sand.
Add the creamer and mix with your hands until a dough forms. Make
an 12 inch circle with the dough and slice into 24 small wedges. Place
one square of dark chocolate on a small triangle and then top with
another small triangle, pressing the sides of dough together the best
you can (it doesn't have to be perfect at all...just smoosh it the best
you can!). Repeat with remaining triangles and chocolate squares, then
place on a lined baking sheet.
Bake for 15 minutes, until bottoms are lightly browned. Let cool for 10 minutes before eating (if you can wait that long!).
found that these scones tasted even better after they had been allowed
to cool completely. They are best eaten on the same day they are baked,