Dairy-Free Scone Recipe
I attempted my first dairy-free baked good, and it was a tremendous success. Seriously, these were so good that they were gone in the first day. My recipe started as the Dairy-Free Cranberry Scones recipe from About.com, but (of course) I modified it. So here is that recipe with my modifications – in all of its warm, mouth-watering goodness.
2 1/4 cups all-purpose unbleached flour
1/2 cup dark brown sugar (not packed, and I probably used a little less than 1/2 cup)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ginger
1/2 cup cold coconut oil (I actually used palm oil for this recipe before learning about the environmental impacts. If anyone has a better palm oil substitute, I’d love to hear about them! The original recipe calls for 1/2 cup dairy free soy margarine.)
1/2 cup dairy-free yogurt (I used the SO Delicious coconut yogurt in vanilla)
Approx. 1/4 cup dairy-free milk (I used SO Delicious unsweetened coconut milk, but I bet almond milk would have been just as tasty)
1 large egg
1/3 – 1/2 cup dried cranberries
1/3 – 1/2 cup frozen blueberries
1/3 cup finely chopped walnuts or pecans
Preheat oven to 400 degrees and place parchment paper on two cookie sheets.
Stir together the flour, sugar, baking powder, baking soda, cinnamon, and ginger.
Using a pastry blender, cut coconut oil into the flour mixture until the mixture resembles fine crumbs.
Add the yogurt and the egg and process until combined.
At this point my mixture was still too dry, so I started adding unsweetened coconut milk. I ultimately added about 1/3 cup coconut milk, eyeballing when the mixture looked to be a very dry dough.
Fold in the chopped nuts and remaining cranberries.
Turn the dough out onto a well-floured surface, and using gloved hands (I covered one of my hands with a sandwich bag), press the dough into a rectangle about 1″ thick, dusting with flour until the dough no longer sticks to your hands.
Use a knife or cookie cutter too cut the dough into 8-12 pieces. I cut mine into 12 triangles and squares.
Place on the prepared sheet and bake until golden brown, 15-20 minutes. (The original recipe says 15-17 minutes, but mine took at least 19 minutes, if not a little more.)
Serve warm, and try not to eat the whole batch.
The next time I make these, I’m going to try using half white, half wheat flour, and I’ll add some flax. I didn’t want to experiment too much with my first dairy-free baked good. I’m also going to freeze some to see if they will be just as tasty after some time in the deep freeze.
By the way, Kieran helped me with this entire recipe – of course his main motivation is to eat some of every ingredient (except the flour, “blech!” he says).
What is your favorite dairy-free recipe?
Photo Credit: samweng
(That’s right – these scones were gone much too quickly for me to snap a picture. Oops!)
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"Dairy-Free Scone Recipe"
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