During the last couple of weeks I have tried to cut down on dairy for no other reason than my skin seems to like me more without it. I am constantly on pinterest and google to find dairy-free recipes and save them all. One of the recipes I came across was dairy free scones! Now, who doesn’t love scones?! As usual, I didn’t really stick to the recipe but I used this as a guide.
Cook: 15-20 min
Servings: Let’s just say I will double the recipe next time I make it..
- 200g plain flour
- 50g dairy free margarine – I used Vitalite, sunflower goodness
- 25g caster sugar – I used organic coconut sugar, because why not?
- 1 egg
- Small amount of dairy free milk – I used hazelnut milk
- 1 teaspoon baking powder
- A pinch of salt
I added a bit of cinnamon too.. I just can’t help it.
Sieve flour, baking powder and salt into a mixing bowl. Blend in the margarine until it looks like fine breadcrumbs. Stir in your choice of sugar.
In another bowl beat the egg with a little bit of dairy free milk.
Make a well in the centre of the dry mix (see picture) and add in most of the egg mixture, keeping back some for glazing. Stir to form a stiff dough and add milk or more flour if necessary.
Knead the dough on a floured surface -don’t knead too much- and roll out to 1cm thick.
Be creative (see picture again) and cut into rounds to create equal amounts and shape it into whatever you prefer. I rolled them into balls and flattened them out a bit with a fork.
Place them on a greased baking tray or add parchment paper.
Bake for about 15-20 minutes until golden and yummy.
I personally prefer scones with cream cheese and jam, and as you can see I like a lot of it!
My boyfriend approved of the scones (he’s my biggest critic) however he would’ve preferred them with clotted cream. My colleagues at work absolutely loved them and I have promised to make them again soon soooo all in all, this recipe is a keeper!