Delicious Dairy-free Vegan Scones
Indulge in a twist on a traditional English teatime favourite. These scones aren’t just a delicious treat, but they’re a healthy choice that adheres to dairy-free and vegan-friendly diets.
Scones have long been a quintessential part of English teatime, but the classic recipe often includes butter and milk. This version, courtesy of Rude Health, takes a fresh spin on this favourite, making it easy and delightful to enjoy freshly baked scones that are entirely vegan-friendly and dairy-free. Serve them warm or cold with a dollop of strawberry jam for an unparalleled gastronomic experience.
Unleashing the benefits of a dairy-free diet
- An answer to Dairy Intolerance: Dairy intolerance is a common concern, leading to symptoms like bloating, nausea, fatigue, weight gain, skin problems, headaches and stomach pain. Our dairy-free scones can aid in alleviating these symptoms, potentially transforming your overall wellbeing.
- A Healthier Alternative: Beyond catering to dietary restrictions, there are numerous recognised health benefits to following a dairy-free diet. Whether it’s a lifestyle choice or a medical necessity, our vegan scones are a step in the right direction for healthier eating.
- Indulgence without Compromise: Following a dairy-free diet doesn’t mean you have to miss out on your favourite treats. With our enticing recipe, a dairy-free diet becomes a delight rather than a duty.
Ingredients
- 170ml Rude Health Almond Drink + extra to brush on the scones
- 380g all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons coconut palm sugar
- 100g plant-based butter
- 200g coconut milk, full fat
- 2 tablespoons vanilla sugar
- 3 tablespoons strawberry jam
- Optional: 50g fresh berries
Method
- Preheat the oven to 200 C and line the oven tray with baking paper.
- Add the almond drink, flour, baking powder, coconut sugar and butter in a large bowl and mix until you get a smooth dough.
- Lightly dust your work surface with flour and gently roll out the scone dough until 3cm thick and let it chill for 30 minutes.
- Cut out as many round scones (approximately 5cm wide) as your dough allows and lay on the baking paper. Brush the top of the scones with the extra almond milk.
- Bake the scones in the centre of the oven for 20 minutes until golden brown.
- Add the coconut milk and vanilla sugar to another bowl and mix until light and airy.
- Serve the scones with the airy coconut milk, strawberry jam and fresh berries if desired.
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