Get your tea and enjoy a Raspberry Chocolate Chip Scone.
These I made for our kindergarten mother's day tea. It was such a sweet morning, with the kids singing for us, and each child giving their moms little handmade gifts, and everyone playing some games to win a prize. The teachers at our kindergarten are unbelievably fantastic. They are beautiful people, and so enthusiastic, energized, and loving with all the children - every day.
Also, whenever there is a food-related event at school, the teachers check in with me to see if the foods are okay or if there is something I'd like to bring. For the mother's day tea, the teachers made a variety of scones with the children, and so asked if they could make some vegan scones. How cool are they?! I brought in all the ingredients measured out for them and printed the recipe.
I made a batch of scones at home as well, to ensure we had enough for everyone. Here they are before baking, just cut on the counter (dusted with flour).
The scones were a hit, and my daughter scarfed down two (we are, of course, known for our etiquette at these affairs)! :) I also brought along my Celestial Cream to serve with the scones, and a raspberry sauce... and HOLY! The combo of the scones with the two sauces was amazing! All recipes will be in Eat, Drink and Be Vegan.
These scones are also wheat-free, and I give an Walnut-Date option (on right) in the recipe. This one is also delicious, and I especially like them with a touch of ground cardamom in the batter.