Dairy-Free Scone Recipe

June 7th, 2011 by Dionna | 7 Comments
Posted in Adults, Children, Eclectic Learning, Homey Goodness, Just for Fun/Miscellaneous, Preschoolers, Teens

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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!)

7 Responses to:
"Dairy-Free Scone Recipe"

  1. I wish this recipe didn’t have an egg! I can’t eat eggs, or milk. I think I’ll replace the egg with some flax/almond milk and see how it turns out :)!

  2. Felicia

    I LOVE scones, and I’m going to make these without the egg. (I have never found it necessary to use eggs or egg replacement when making scones.) I really love that your recipe includes some of my favorite things: cranberries, blueberries, walnuts, and So Delicious coconut milk and yogurt.

  3. I think it’s a lot easier to find tasty dairy-free recipes than wheat-free. The scones look delicious!

  4. This looks like a lovely recipe, but it is not a scone. A scone is a very basic flour, butter, salt and milk recipe, and it doesn’t include any kind of sugar or egg. Also the directions for making scones are very clear, and this is nowhere near similar. These are more like mini cakes.

  5. Emily, you can always sub the regular flour for brown rice flour, barely flour, or any other non-wheat type. If you want them to be more like the ones here, I’d probably use part white rice flour, part whole grain :)

  6. Maman A Droit   MamanADroit

    How did I not know non-dairy yogurt existed?!? Totally going to have to find some. And I bet I can make yogurt cake with it!

  7. Danielle   borninjp

    We just made a delightful dairy-free sherbet.

    1 can coconut milk
    2 cups frozen fruit
    1/3 cup sugar

    Put all the ingredients in a blender. Blend until smooth. Throw it into an ice cream maker. Freeze. Yum.

    We used mango and topped it with fresh raspberries.

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