Dairy-free Scones
Enjoy this dairy-free, vegan-friendly version of a traditional English teatime classic.
Scones aren’t typically vegan, with most traditional recipes using butter and milk, but this simple recipe from Rude Health makes it super easy to serve up delicious, freshly baked scones that are delightfully vegan-friendly and dairy-free.
Perfect warm or cold with a generous serving of strawberry jam.
Benefits
Dairy allergy or intolerance is widespread, but there are also recognised health benefits of following a dairy-free diet.
Dairy intolerance can lead to several symptoms from bloating, nausea, fatigue, weight gain and skin problems to headaches and stomach pain and adopting a dairy-free diet can help counter these symptoms and help to transform your overall wellbeing.
Luckily following a dairy-free diet is not as tricky as it might sound, and with delicious recipes like this, a dairy-free diet doesn’t have to be treat-free!
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.
