Dairy Free Scones Food

DAIRY FREE SCONES

Dairy Free Scones image

Provided by Neta

Time 25m

Yield 20

Number Of Ingredients 8

Ingredients

3 cups all-purpose flour
1/2 cup white sugar
4 tsp baking powder
1/2 tsp salt
3/4 cup coconut oil (melted)
1 egg (beaten)
1 cup soy milk
1 tbsp white vinegar

Steps:

Preheat oven to 400°F (200°C). Lightly grease two baking sheets.
Mix the soy milk and vinegar together and let rest.
In a large bowl, combine flour, sugar, baking powder, and salt. Add in the melted coconut oil.
In a separate bowl, mix the egg and milk, stir into flour mixture until moistened.
Take dough out onto a lightly floured surface, and knead briefly.
Roll dough out into a 1/2 inch thick round. Cut into 20 wedges, and place on the prepared baking sheet.
Brush with a little milk, and bake 10-15 minutes, or until golden brown.

VEGAN SCONES

Vegan scones image

Enjoy our vegan version of scones, which uses soy milk and vegan vegetable spread to replace the dairy. Serve with vegan cream and your favourite jam

Provided by Liberty Mendez

Categories Afternoon tea, Dessert, Treat

Time 40m

Yield Makes 6

Number Of Ingredients 8

Ingredients

350g self-raising flour , extra for dusting
¼ tsp salt
1 tsp baking powder
3 tbsp caster sugar
95g vegan vegetable spread
150ml soy milk , plus extra to glaze
jam , to serve
vegan cream alternative, e.g. oat-based crème fraîche, to serve

Steps:

Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs.
Gradually stir the milk into the flour mixture until you have a smooth dough.
Lightly dust your surface with flour and gently roll out the scone dough until 2cm thick. Transfer onto a baking tray lined with parchment and put it in the fridge for 30 mins to firm up.
Remove the dough from the fridge and using a 7cm cutter, cut out the scones. Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top. Brush with the extra milk, making sure that it doesn't drip onto the sides (otherwise they will rise unevenly). Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7. Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.

Nutrition Facts : Calories 345 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.02 milligram of sodium

GLUTEN FREE /DAIRY FREE MILLET FRUIT SCONES

Gluten Free /Dairy Free Millet Fruit Scones image

These scones do justice to the subtile, slightly sweet taste of millet flour because there's no extra sugar or spices added. Despite being whole grain, their texture is pleasantly light. This recipe was inspired by Kimberly Harris' buttermilk millet drop biscuit recipe.

Provided by Suzy mom to 2

Categories Scones

Time 30m

Yield 14 scones

Number Of Ingredients 10

Ingredients

2 cups millet flour
3 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons xanthan gum
6 tablespoons butter or 6 tablespoons dairy-free margarine
3/4 cup vanilla-flavored soymilk
2 eggs
2 egg whites
1/2 cup sweet banana chips, chopped
1/2 cup dried apricot, chopped

Steps:

Preheat oven to 390.
Cover a baking tray with parchment paper or grease a cookie sheet.
Mix first four ingredients in a large bowl, stir well using a wire whisk.
Cut the butter into the flour with two knives until pea sized.
Mix soy milk, egg whites and eggs. Pour into the flour mixture and mix until smooth (I used an immersion blender).
Fold in dried fruits.
Drop in rounded spoonfuls onto tray.
Bake for 20 minutes, until lightly golden.
Serve hot.

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