Dairy Free Scones
These dairy free scones are as delicious as a traditional recipe. There's certainly no need to miss out on this teatime treat if you're dairy free or vegan. And dairy free scones are even quicker and easier to make. There's no rubbing in. Plus, the olive oil in these scones is a healthy choice.
Equipment
- mixing bowl and spoon
- baking sheet
- kitchen scales
- pastry cutter or use a sturdy glass
Ingredients
- 200 g plain flour
- 3 teaspoon baking powder
- 1 tablespoon castor sugar
- 40 ml olive oil
- 120 ml plant based milk
Instructions
- Preheat the oven to 210 degrees (190 fan). Lightly grease a baking tray.
- Add the flour, sugar and baking powder to a bowl and stir to mix. Make a deep well in the centre.
- Add the olive oil and milk to the centre of the flour. Gently stir to incorporate the flour into the oil mix. The dough will start to come together easily.
- Tip the dough onto a floured worktop or pastry board. Using your hands, gently form the mixture into a ball and ensure all the ingredients are well mixed. Flatten into a circle about 2.5 cm (1 inch) thick.
- Using a pastry cutter, cut out the scones. Try not to twist the cutter as you'll distort the shape. You can re-roll the dough once or twice, but be gentle otherwise the scones will be tough.
- If desired, brush the tops of the scones with a little extra milk which will help them to turn a lovely golden brown.
- Transfer to the baking sheet and bake in a preheated oven for 12-15 minutes. If necessary, turn partway to ensure that they brown easily.
Notes
I made 12 scones with a 5cm cutter. Use a larger cutter if you prefer. Alternatively, you could cut the dough into triangles.
Nutrition
Calories: 196kcalCarbohydrates: 30.6gProtein: 3.8gFat: 6.9gSaturated Fat: 1gFiber: 1.1gSugar: 3.7g
Tried this recipe?Let us know how it was!
