Dairy Free Scones To Buy
Scones

Dairy Free Scones To Buy

  • November 25, 2021

Last month Tony and I had a fun trip to Maine to learn about wild blueberries.There were many fabulous takeaways, but the one thing I could not get out of my head were the Panera Wild Blueberry Scones.Rich, full fat coconut milk swaps in for the cream to make wonderfully simple, delicious wild blueberry scones.This post is sponsored by So Delicious Dairy Free, but the wild blueberry scones, photos and opinions are all mine.In this picture, I used 1/2 cup powdered sugar, 1 tablespoon So Delicious unsweetened dairy-free coconut milk beverage, and 1/8 teaspoon vanilla extract.Thank to Jeanette for providing feedback on this recipe via Instagram: “They were yummy this morning esp with added almond extract ?”.Thanks to Ashley for providing feedback on this recipe via Facebook: “I’ve made this many times they’re so good! .

Gluten-Free Blueberry Scones {Dairy-Free Option}

Gluten-Free Blueberry Scones {Dairy-Free Option}

Gluten-Free Blueberry Scones {Dairy-Free Option}

Gluten-Free Scones.So, I went to work modifying my Gluten-Free Buttermilk Biscuits recipe into a gluten-free scone recipe.How To Make Gluten-Free Scones.You can also make buttermilk out of dairy-free milk.In a large bowl add flour, xanthan gum (leave out if your flour already has it), sugar, baking powder, salt, and lemon peel, stir to combine the ingredients.Add one tablespoon of flour to a large piece of parchment paper.Place the dough on top of the floured parchment paper.You do this by folding the dough in half on top of itself and then doing it a second time.Run a sharp knife under warm water and then cut the dough round in half.Brush the tops of the dough with the 2 tablespoons of milk.Add the glaze ingredients to a small bowl and stir together until smooth.Gluten-Free All-Purpose Flour.Then use the back of a knife to level off the top of the measuring cup.So you can also enjoy a gluten-free and a dairy-free scone.The scones can be frozen before you bake them.You can FOLLOW ME on Facebook, Instagram, or Pinterest!★Did you make this recipe?▢ 2 tablespoons milk , dairy-free use almond, cashew, or coconut milk Glaze ▢ 1 cup confectioners' sugar.You can also make buttermilk out of dairy-free milk.In a large bowl add flour, xanthan gum (leave out if your flour blend already has it), sugar, baking powder, salt, and lemon peel, stir to combine the ingredients.(I whisk the egg right in the buttermilk) The key is to not over mix the dough because over-mixing will cause the dough to yield hard scones.Add one tablespoon of flour to a large piece of parchment paper.You do this by folding the dough in half on top of itself and then doing it a second time.Run a sharp knife under warm water and then cut the dough round in half.Brush the tops of the dough with the 2 tablespoons of milk.Add the glaze ingredients to a small bowl and stir together until smooth.The scones can be frozen before you bake them.Flash freeze the cut scone dough for 30 minutes on a parchment-lined baking sheet before placing them in a freezer bag and putting them back into the freezer.Check out The Everything Gluten-Free & Dairy-Free Cookbook DID YOU MAKE THIS RECIPE? .

Dairy Free Berry Vanilla Scones

Dairy Free Berry Vanilla Scones

Dairy Free Berry Vanilla Scones

We set up an Easter egg hunt for my 3-year old niece, which was lots of fun!So, I figured it was about time that a dairy free scone made an appearance.While testing this recipe, I definitely had my doubts on how they would be sans butter, but I actually think the coconut oil makes them even more tender and flaky than butter!While in Walmart the other day, I grabbed my go-to coffee creamer.. Silk® Vanilla Almond Creamer.To really amp up the vanilla flavor in these scones, I added half a vanilla bean as well as some vanilla extract.Then, the glaze consists of the other half of the vanilla bean, Silk® Vanilla Almond Creamer, and powdered sugar.If you don’t want to buy vanilla beans, you can simply just double up on the vanilla extract.The best way to enjoy these berry vanilla scones (in my opinion of course) is with a hot cup of coffee finished off with a splash of Silk® Vanilla Almond Creamer.Print Dairy Free Berry Vanilla Scones Prep Time 20 mins Cook Time 20 mins Total Time 1 hr Tender flaky scones that are not only dairy free, but gluten free, too!Coconut Oil, kept solid*.For the Vanilla Glaze: 2 Tablespoons Silk Vanilla Almond Creamer.½ Cup Powdered Sugar Instructions Combine the flour, xanthan gum (if using), sugars, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment.Add in the egg, vanilla beans, vanilla extract, and almond milk.If the mixture is dry and won’t come together, add almond milk (a tablespoon at a time) until it comes together.Pour the dough onto a silpat or parchment covered baking sheet and from into a disk.Place the baking sheet in the freezer while your oven preheats.Once the scones are completely cool, making the glaze by whisking the cream, vanilla beans, and powdered sugar in a small bowl.*You want the coconut oil to be solid, not liquid. .

Kids in the Kitchen: Dairy Free Scones

Kids in the Kitchen: Dairy Free Scones

Kids in the Kitchen: Dairy Free Scones

Freddie was diagnosed 2 months ago now and we are having fun adapting our favourite recipes to ensure that he doesn’t miss out on any of the “good stuff”.They are notoriously impatient and will want to get stuck straight into the action of tipping and mixing the ingredients together.Bella’s first tasks were to tip the flour, sugar, baking powder and dairy free spread into the electric mixing bowl.Shen then whisked the eggs with a fork before pouring them into the bowl and then threw in the berries as well.I very gradually added in the milk on a low mix until a ball of dough formed.Finally Bella gave them a little brush with almond milk and then they were all ready for popping into the oven.A good test to see if they are cooked is to lift one of the scones up and see if it is nice and golden brown underneath.For those of you who are able to enjoy baking with dairy products, then please pop over and see the series hosts recipe for Easy Berry Scones. .

Dairy free scones

Dairy free scones

Dairy free scones

When I started out testing my vegan scones recipe, I was determined that they taste just as good as the dairy version, and I'm pleased to say that these hit the spot in every way.If you scroll on down to the FAQ towards the bottom of this post, you can read about some of my favourite vegan butter brands for baking.First, you'll combine flour, sugar, salt and bicarbonate of soda, then rub in vegan butter.Once you have a crumb, you'll add your favourite vegan milk alternative and mix it together with a butter knife to give the perfect scone dough.From there, it's just a case of gently pressing the dough into a rectangle, cutting out rounds, brushing with a little more plant milk and baking for 12 minutes puffed and golden.200 ml ( ¾ cup + 1 tbsp ) unsweetened plant milk plus a little to brush the tops.Gather the offcuts, working the dough as little as possible, and pat to flatten so that you can cut out the remaining rounds.Transfer the rounds to a greased baking tray and brush the tops with plant milk.Once you've tried this recipe and found out how easy these dairy free scones are to make, you'll be tempted to whip up a batch again and again.With just a few simple ingredients and not much effort, you can have beautifully fresh scones with the added bonus of them being totally vegan.Everything you need to make these dairy free scones should be easy to find in the average kitchen.You will need scales and measuring spoons, plus a mixing bowl to combine the ingredients, and a baking sheet to cook them on.I recommend a 5cm cookie cutter to produce your rounds, but you could use anything you have to hand, such as a drinking glass.Alternatively, you can use your hands to shape the dough into a large round about 4cm (1.5 inch) thick and cut into 6-8 wedges like pizza slices.Head down to the recipe card below, where you'll find the full list of suggested equipment.Also be mindful of what you serve your dairy free scones with, if you add butter or cream made from cow's milk, they'll obviously no longer be dairy-free or vegan!In the images featured in this post, I used lightly whipped Elmlea Double Plant Cream Alternative.When baking with gluten-free flour I recommend using a good quality brand that will likely be a blend of things like rice and oat flour, mixed with a binding agent like xanthan gum to help with the texture and of course a raising agent.Scones in themselves are not so unhealthy compared to other much sweeter bakes like cookies and cakes - they're really more of a quick bread.Of course, if you serve with your scones with as lashings of jam and vegan cream, this will up the sugar, fat and calories, but that doesn't mean they can't be enjoyed as an occasional treat as part of a healthy, balanced diet.At the bottom of the recipe card below, you'll see an estimate of the nutritional values for a plain scone.Make sure to check all the ingredients are in good condition, and that the scones are made safely and hygienically.Each scone contains an estimated 3g of sugar, which you could leave out of the recipe if you wish without compromising the flavour.As long as a child is over 6 months old and has comfortably progressed to eating solid foods then these scones should be ok for them.Remember jam is usually very high in sugar so leave their scone plain, or spread a little dairy-free butter on, if you like.You might like to spread your scones with vegan butter and lovely strawberry or raspberry jam.These scones only have 2 tbsp of sugar in the whole batch of dough, just to nudge them onto the sweet side.Try adding 50g (1.75 oz) of raisins or chopped glacé cherries, to the mix after you've created the crumb with the butter and flour and before you add the milk.I estimate you'd need to wash about 100g (3.5oz) of fresh blueberries and pat dry on a clean tea towel or some kitchen paper.Personally, I prefer scones as fresh as possible and so they're usually devoured by my family on the day of baking.You can also wrap and freeze any extra scones on the day you bake them, and they'll keep in the freezer for up to a month.No, other than when brought out for serving, these dairy free scones need to be stored in an airtight container somewhere cool.As with most home baking, and particularly scones, I would suggest making them on the day if you can as they are best served as fresh as possible.There's no need to keep scones in the fridge, simply pop any leftovers into a container and keep them in a cool cupboard.Don't forget to label the container with the date and what's inside so you can make sure to use them up within a month of freezing.Defrost in the fridge overnight in their container, then bring to room temperature before serving, or warm in the oven, if you like.Once the vegan butter and flour have been rubbed together, you simply need to cut through the plant milk using a table knife, just until the dough has come together, so need to get the mixer out for this speedy bake.If you find it difficult to rub the butter and flour mix by hand, you could use a food processor on pulse mode to create your crumb.It's important to not over-mix the dough so make sure to stop as soon as your flour, vegan butter and raising agents have been blitzed to an even crumb - it should take a matter of seconds.Once you have a crumb, tip the mixture into a bowl and lightly cut the milk through with a kitchen knife until the dough has come together.This helps to not over mix the dough and keeps some of the air in that you introduced when rubbing the butter into the flour.This helps to not over mix the dough and keeps some of the air in that you introduced when rubbing the butter into the flour.DON'T USE A ROLLING PIN : As soon as your dough has come together, press it gently into a rectangle about 2cm (¾ inch) thick.Any final off-cuts can be gently gathered together to form one last wonky scone - my personal favourite!Any final off-cuts can be gently gathered together to form one last wonky scone - my personal favourite!They will rise and expand as they bake, and the distinct scone crack will form around the edge.Make sure to set a timer so you remember to check on the scones, and take them out when they are risen and golden.The dough for these dairy free scones can be a little sticky so don't worry if it's a bit wet when you first bring it together.Next time, carefully measure out the milk into a jug before adding it to the rest of the ingredients.As soon as the plant milk mixes with the bicarb it will start to react and we want as much of that reaction as possible to happen in the oven.You can also turn these into savoury scones by leaving out the sugar, and spreading with vegan cream cheese to serve.200 ml ( ¾ cup + 1 tbsp ) unsweetened plant milk plus a little to brush the tops Equipment Weighing scales.Add the cold, cubed vegan butter and use your hands to rub it until you have an even crumb.Gather the offcuts, working the dough as little as possible, and pat to flatten so that you can cut out the remaining rounds.Transfer the rounds to a greased baking tray and brush the tops with plant milk.Vegan cottage pie This vegan cottage pie boasts a richly flavourful mince and veg filling with a deliciously smooth gravy, all topped with creamy, peppery mash. .

Easy Vegan Scones (Easy & Customizable!) – A Couple Cooks

Easy Vegan Scones (Easy & Customizable!) – A Couple Cooks

Easy Vegan Scones (Easy & Customizable!) – A Couple Cooks

For a stellar plant-based version of this popular baked good, try these Vegan Scones!They come out golden and lightly sweet, an ideal morning treat for weekends or entertaining.Add fruit like blueberries or cranberries, or drizzle with an easy powdered sugar icing.Adding whole wheat adds a robust flavor and a bit more golden color, which is helpful in a vegan scones recipe Granulated sugar: Substitute coconut sugar if desired.Make sure it’s solid, which it should be at room temperature unless you live in a hot climate.Make sure it’s solid, which it should be at room temperature unless you live in a hot climate.The exact texture and flavor that will result depends on the brand of vegan butter and what it’s made of.We like Miyoko’s Vegan Butter, which is made with mostly cashews and coconut: it happens to be organic, too.If you want a perfectly crumbly scone, real butter is key.If your dough is room temperature or warm, the scones will spread in the oven.Follow the chilling instructions in the recipe below closely to get the best shaped scones.You can keep it white, or go pink with cranberry juice like we did (we styled it as a holiday recipe).Vegan vlueberry scones: Add 1 cup fresh blueberries to the dough, mixed with 1 tablespoon sugar if desired.(We prefer fresh blueberries in scones: frozen melt and turn the dough purple.).Add 1 cup fresh blueberries to the dough, mixed with 1 tablespoon sugar if desired.(We prefer fresh blueberries in scones: frozen melt and turn the dough purple.).Top with plain powdered sugar icing and lemon zest.Substitute lemon zest for the orange, and add fresh blueberries.These scones are best the day of baking: let them cool to room temperature so they firm up before enjoying them.Frozen for 3 months: Let them cool them to room temperature (un-iced), then place them in a freezer-friendly bag or container.When you’re ready to eat, leave them on the counter for a few hours or in the refrigerator overnight. .

Dairy-Free Chocolate Cherry Scones

Dairy-Free Chocolate Cherry Scones

Dairy-Free Chocolate Cherry Scones

Dairy-Free Chocolate Cherry Scones – a light and delicious way to start your day!As with so many things, scones are something I normally swear clear of with my allergy, but I was so excited to make these in partnership with Zevia!Don’t forget to follow me on Facebook, check out my Instagram account or see what I am pinning on Pinterest!salt 6 Tablespoons room temperature coconut oil (scoop able, not liquid or frozen).room temperature coconut oil (scoop able, not liquid or frozen) 1/2 cup dried cherries.Add coconut oil to flour mixture and use a fork to fully combine.Add dried cherries and chocolate and mix, using your hands if needed to fully combine.Place dough on flour-covered surface and form into disc, approximately 1 inch tall.Should you make a purchase using one of these links, The Wooden Skillet will earn a small commission at no extra cost to you, which helps me continue to bring you great original content. .

How to make quick & easy dairy free scones for a dairy free

How to make quick & easy dairy free scones for a dairy free

How to make quick & easy dairy free scones for a dairy free

If you don’t love afternoon tea and scones with jam and cream you can’t be my friend any longer!They are my secret indulgence and I’m not ashamed to admit I hide the clotted cream at the back of the fridge for these occasions… (I know I’m a disgusting, awful person).It makes a great change from nut based milks if you can’t have dairy and especially if you can’t eat nuts too and I have to admit it does really taste good in a cup of tea, I can only stomach almond milk in coffee but I am not a fan of it in tea so this is the perfect solution for me.Rice Dream is great for cooking too, to show you how good it is I made a really simple plain scone recipe using all dairy free ingredients.Save Print Gorgeous Dairy Free Scones and Rice Dream Rating 4.7 from 3 reviews Prep time: 5 mins Cook time: 12 mins Total time: 17 mins Serves: 8 A very quick and easy dairy free recipe for making plain scones, a delicious afternoon tea treat Ingredients 225g Self Raising Flour (gluten free is necessary).Disclosure: This post is written in partnership with Rice Dream but all words, recipe and opinions are my own. .

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