I love scones. As do the boys. We recently discovered that they have some gluten and dairy free ones in the Amber Springs, one of the local hotels in Gorey and we’re delighted to be able to have them out and about for a treat. Nothing is better though than making them yourself and eating them warm from the oven.
The ones in coffee shops are getting bigger and bigger too, homemade ones are a much more reasonable size for both little ones and adults too. It’s nice to have a little of what you fancy rather than a huge giant scone sometimes.
I’ve been trying to recreate brown scones like my Nana used to make and these taste similar to them. Dairy free of course, I’ve used unsweetened almond milk, but try with your own favourite milk alternative but not a sweet one.
Dairy Free Brown Scones
- 120 g Self Raising Flour
- 120 g Wholemeal Flour
- 150 ml Milk Alternative (I used unsweetened almond milk)
- 25 g Dairy Free Margarine (I used Pure Sunflower)
- 1/4 tsp Salt
Preheat oven to 220C /200C Fan Oven
Sieve self raising flour and salt into a mixing bowl. Add in the wholemeal flour and stir to combine.
- Rub in the margarine until it looks like fine breadcrumbs.
Make a well in the centre of the dry mixture and add in the milk alternative gradually and mix until it forms a soft dough.
Knead the dough on a floured board and roll out to 1cm thick.
Cut into rounds and place on a greased lined baking tray. Brush the tops lightly with some milk alternative.
Bake for 15-20 minutes until golden brown.
Cool on a wire tray. Serve with dairy free margarine or your favourite jam!