I love scones – plain, raison, toasted or with jam. I’m an equal opportunities scone person. The trick with dairy free scones is getting the texture right. My first few attempts were renamed by Molly as Scone Cakes or Scakes for short. They were nice enough but really did have a cake texture rather than a crumbly scone texture. The solution was to replace the non-diary margarine with Trex Cooking Fat. This, combined with adding some strong bread flour to the mix made all the difference. For a really indulgent treat whip up some coconut cream and layer it on top with some jam. Sure…it’s not clotted cream but who cares!?? It’s delicious and decedent and a really lovely treat with a cup of tea. Who says us allergy folk can’t have a cream tea? (And yes I know it’s not Strawberry jam in the photo – my husband was appalled. But I’m Canadian so it’s Blueberry all the way!).
Preheat oven: 220°C 425°F
Lightly grease a baking sheet
6 oz. self-raising flour and 2 oz. strong bread flour
2 tsp baking powder
1 tsp baking soda
1 oz. sugar
140 ml dairy free milk (I used Koko coconut milk)
1 tsp apple cider vinegar
2 oz. Trex Vegetable Fat
3 oz. raisins
First off add the tsp of apple cider vinegar to the dairy free milk and leave to one side
Sift the flours, baking powder and baking soda together
Rub in the fat until you have the consistency of breadcrumbs
Stir in the sugar
Stir in the milk until you have a quite sticky dough
Lightly flour a board and turn out the dough onto it
Knead until you have a smooth dough – I sprinkled a bit more flour on top
It takes a good 5 minutes or so to get the right consistency
Roll out the dough to about ½ inch thick
I didn’t cut out the scones with a pastry cutter because when I did that I got little bits of cut raisins in the dough and it didn’t look great. It you are doing plain scones then a pastry or cookie cutter will work fine. Just reroll the left over bits.
I just tore a…well scone sized…piece of dough off and shaped it. It worked absolutely fine and I didn’t have any raisons sticking out the edges.
Bake in the middle of the oven for 10 minutes or so. Cool on a wire rack and serve with whipped coconut cream and jam for a real treat. Here's the link to the whipped cream recipe:
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