Easy Dairy-Free Scones Recipe

Tuesday, 13 March 2018


Whether you pronounce it as Scone (S-con) OR Scone (S-cone) there is one thing you can't deny, scones are such a delicious sweet treat, that can be enjoyed for breakfast, lunch and just about every other meal in between. They are the timeless, British treat that is loved by all ages and all cultures. My mother and father are native carribeans and they absolutely adore scones. My mum particularly likes to have hers with a large cup of tea and warm, salty butter!

Now I love a good scone as much as the next person and I used to bake them all the time when I was younger. Unfortunately, I'm allergic to dairy and lactose intolerant, and for a long time I still continued to eat minimal amounts of dairy.  However, recently, my intolerance has become worse and I have had to go completely, cold turkey on all dairy products and things with traces of dairy in. Sadly, included in that list of things I could no longer eat, were - scones! I have gone over a year not eating scones, but recently I decided, that silly notion had to stop...and thus began my work on the dairy-free scone recipe.

It actually wasn't even that hard to re-create, all I did was swap around all of the dairy ingredients for dairy free ones. Now in the past when I've done this, my sweet treats often end up tasting like something out of the ground, however this time, they came out just as my old scones used to, but this time a little more healthier and balanced.



You will need...


  • 3 Tablespoons light Muscovado sugar
  • 225 Self-raising flour
  • 85g Pure dairy free sunflower spread (or any other dairy free alternative) - for the mixture and to serve
  • 1/4 Teaspoon of Himalayan pink salt ( or any other salt)
  • 1 Teaspoon of vanilla extract 
  • 1 Teaspoon of Baking powder
  • 175ml of Oat Milk (or any other dairy free milk alternative)
  • 1 Beaten Egg - for shiny, crispy tops
  • Strawberry or any other fruit jam to serve

The How to...


  1. First and foremost don't forget to pre-heat that oven, it's oh-so simple, but often the step most of us forget. So go ahead now and pre-heat your oven to 220C (gas mark 7).
  2. Place the flour, baking powder and salt into a mixing bowl, grab your spoon and mix it up. 
  3. Add the butter (cutting it into cubes can sometimes make this step easier) and work it into the flour mix with your hands until it has the texture of fine breadcrumbs.
  4. Pour the milk into a cup and heat it in the microwave for approx 30secs. Once warm, stir the lemon juice and vanilla extract into the jug of milk.
  5. Create a well in the flour mix and pour in the milk mixture, making sure you combine it all together quite quickly!
  6. Now you're ready to get handsy with the flour! Place the dough onto a lightly floured surface and sprinkle some flour onto your hands. Then combine the dough into a ball.
  7. Use a rolling pin to roll out the dough into a circular shape that is approx 4cm thick (you can use a ruler to check this).
  8. Use a 4-5cm cutter to cut into the dough. 
  9. Once you've got about 4, combine the dough back together and repeat step 7 & 8 until all the dough has been used up.
  10. Brush the tops with beaten egg and then place onto the baking tray. Bake them in the oven for approx 10-12 minutes or until golden on top.
  11. Take them out and enjoy warm, with strawberry jam and pure sunflower spread...Mmmm!

These scones are absolutely delicious and hold the same soft, sweet centre and crispy, golden shell. Also due to using dairy free milk and butter alternatives, the sugar and salt content is a hell of a lot less than if you were to use dairy ingredients. Not to mention the use of muscovado as opposed to processed white sugar. You also get a healthy influx of vitamins and minerals to add fuel to your body...who said scones couldn't be healthy?

I hope you enjoyed this recipe and if you are a dairy free gal like me, find it has come to the rescue of your scone-cold days (See what I did there!) Anyhoo, thanks again for reading guys, you da best! :)


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