Chilli Chocolate Drop Scones

Instructions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.

   Tip: For easy removal, make sure the parchment paper is pressed into all corners.

2. 2

   In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.

   Tip: Whisk until the mixture is well combined and there are no lumps.

3. 3

   In a separate bowl, whisk together the vegan milk, melted vegan butter, eggs, chilli flakes, and cinnamon powder.

   Tip: Whisk until the mixture is smooth and well combined.

4. 4

   Add the wet ingredients to the dry ingredients and mix until a dough forms.

   Tip: Do not overmix the dough.

5. 5

   Fold in the dark chocolate chunks and continue to mix until they are evenly distributed.

   Tip: Take care not to break the chocolate chunks.

6. 6

   Scoop tablespoon-sized balls of dough onto the prepared baking tray, leaving about 5cm (2in) of space between each scone.

   Tip: Make sure the balls of dough are evenly sized for even baking.

7. 7

   Bake for 15-20 minutes or until the scones are golden brown.

   Tip: Check for doneness by inserting a toothpick into the centre of a scone.

8. 8

   Remove the scones from the oven and let them cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: Let the scones cool completely before serving.

9. 9

   Serve the scones warm, dust with powdered sugar or enjoy as is.

   Tip: These scones are best served fresh, but can be stored in an airtight container for up to 3 days.