Dairy and Egg Free Scones

I love scones, especially when they are warm from the oven, a nice crust on the outside and warm and fluffy inside. They are a real weakness of mine if I go to a cafe and they’re on the menu, perfect with a cup of tea. My eldest really wanted to try them so I started from a basic recipe and made it into one which would be safe for her. My first attempt turned out a bit like rock cakes, but I carried on looking and found this recipe from BBC Good Food and the results are fantastic. A few tips I found out along the way: 1) Keep the fat cold and handle the dough as little as possible; 2) as mentioned in the recipe, the lemon juice adds acidity which gives the raising agents a boost resulting in more rise and a lighter texture; 3) keep the dough thick which will result in a lovely tall scone.

I usually make these using unsweetened soya milk, but lately my eldest has a penchant for oat milk and they’ve turned out just as nice. My girls love these fresh with some dairy free spread and a dollop of strawberry jam. Enjoy!

IMG_4100

Classic Dairy and Egg Free Scones (Adapted from BBC Good Food)

Ingredients:

  • 350g self-raising flour, plus more for dusting
  • ¼ tsp salt
  • 1 tsp baking powder
  • 85g cold dairy free spread/margarine, cubed (Stork Block margarine gives me the best results)
  • 3 tbsp caster sugar
  • 175ml dairy free milk
  • 1 tsp vanilla extract
  • squeeze lemon juice
  • milk for brushing

Method:

  1. Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the spread/margarine, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
  2. Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
  3. Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother – the dough should still be quite wet. Pat into a round about 4cm deep.
  4. Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. Brush the tops with milk of choice, then carefully place onto the hot baking tray.
  5. Bake for 10 mins until risen and golden on the top. Eat while warm!
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