I’ve made dairy free scones before but never blogged them. Many dairy free scones replace buttermilk with dairy free milk and sour it with lemon juice. I decided to do something easier and I went back to the first ever recipe I used for scones, the one in ‘All About Home Economics‘ which I studied in secondary school. It is a very simple recipe for ‘tea scones’ and is fail safe. I swapped the butter and milk for dairy free alternatives. I also chanced throwing in some chocolate chips to liven up the recipe. Here’s the original recipe reproduced on The Nestblog.
You will need:
200g plain flour
50g dairy free margarine (I used Pure Sunflower)
25g caster sugar
Small amount of dairy free milk (I used unsweetened soya, almond, oat, rice etc would work fine too.)
1 teaspoon baking powder
1/8 teaspoon salt
50g dairy free chocolate chips (I used the Pantry ones from Aldi).
Sieve flour, baking powder and salt into a mixing bowl.
Rub in the margarine until it looks like fine breadcrumbs.
Stir in the sugar. Add in chocolate chips or raisins at this point if using.
In another bowl beat egg with a little (dairy free) milk.
Make a well in the centre of the dry mixture and add in the most of the egg mixture, keeping back some for glazing. Stir to form a stiff dough, adding a little more milk if necessary.
Knead the dough on a floured surface and roll out to 1cm thick.
Cut into rounds and place on a greased baking tray.
Glaze the tops with egg mixture and a pastry brush.
Place in a preheated oven at 215C (205C fan oven) for 15 minutes or until brown.