Nearly Dairy-free Scones. Place your scones onto parchment paper on a baking tray and then brush the tops with some soy milk (or other plant milk) – this is what makes them brown on top. Serve with jam and whipped coconut cream for the most fabulously delicious tea time treat. Note: These scones are low FODMAP and nearly lactose free but if you can't tolerate dairy then you'll need to switch out the hard cheese for a dairy free cheese.
Add the coconut oil and whisk until a coarse meal forms. Gently stir in the cranberries followed by the dairy-free yogurt, folding just until combined. Set aside while you make the scone mix. You can have Nearly Dairy-free Scones using 9 ingredients and 6 steps. Here is how you cook that.
Ingredients of Nearly Dairy-free Scones
- You need 3 cup of Self-raising Flour.
- You need 1 tbsp of Caster sugar.
- Prepare 1 pinch of salt.
- You need 50 grams of Butter, chopped.
- You need 3/4 cup of Light Soy Milk (or real milk if you can).
- You need 1/2 cup of Lemonade.
- Prepare 1 dash of Milk, to glaze.
- You need 1 of Thickened cream, to serve.
- Prepare 1 of Jam, to serve.
Add the butter and sugar to a large mixing bowl and sift in the gluten free flour, baking powder and xantham gum. In a medium bowl, whisk together the flour, baking powder, and salt. These gluten-free scones are adapted from our original blueberry rosemary scones, which are a fan favorite! However, at many readers' request, we created this versatile gluten-free version as well!.
Nearly Dairy-free Scones step by step
- Preheat oven to 220 C (430 F). Sift the flour, sugar and salt into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it looks like breadcrumbs. Don't worry if you miss a couple of bits of butter..
- Make a well in the centre of the flour mixture. Pour the milk and lemonade into the well and use the edge of a knife to stir until you make a soft but slightly sticky dough. Add more lemonade if you need to make it make it sticky. Note that fizzy lemonade is hard to measure so let it settle before adding to the mix..
- Place dough onto a lightly floured surface. Gently (!) knead until dough just comes together. Use fingertips to gently (!) form the dough into a 2cm (~1") thick disc..
- Use a round pastry cutter or small glass dipped in flour to cut out scones (5-6cm or about 2" works best) Arrange scones on a lightly-floured tray (or use baking paper). Brush each scone with a little extra milk to glaze..
- Bake on the top shelf of preheated oven for 10-12 minutes or until golden brown. Cooked scones should sound hollow when tapped. Place scones on a clean tea towel and cover with another tea towel to cool – best eaten as warm and fresh as possible!.
- Raisin Scones – Add half a cup of raisins at the end of step 2.
A special blend of gluten-free flours creates scones that are flaky on the outside, tender on the inside, infused with fresh rosemary, and studded with wild blueberries. Flora – Relatively heavy crisp; fine for a week in an airtight container. Country Crock – Crisp but light; fine for several days in an airtight container. Place them onto a lined baking tray so they are nearly touching each other. Brush the top with a little extra coconut cream diluted in water and place into the oven.