Dairy-Free Scones

How to Make Dairy-Free Scones

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 220°C / 430°F with a baking tray inside. Stir the lemon juice into the 120 ml oat milk.

   Mark done

2. Mix the flour, baking powder and salt and rub in the baking block to breadcrumbs. Stir in the sugar.

   Mark done

3. Add the egg and soured oat milk and mix with a knife into a soft dough.

   Mark done

4. Pat out to 3 cm thick and cut 8 rounds with a 6 cm cutter, pressing straight down. Brush the tops with oat milk.

   Mark done

5. Bake on the hot tray for 18 minutes until risen and golden. Serve warm with the jam.

   Mark done Start 18 min timer

Something wrong or unclear in this recipe? Report a problem with this recipe.

Notes for Getting It Right

• Use a firm dairy-free block, not a tub.
• Chill the fat before using.
• Do not twist the cutter.

Ingredient Swaps

• No self-raising flour to hand? The common home substitute is the same weight of plain flour with 2 teaspoons of baking powder for every 150 g, sifted together well; the rise may not be identical to a bought self-raising flour.

What Goes With Dairy-Free Scones

• Strawberry jam
• Coconut cream
• Hot tea
• Fresh strawberries

Storing & Reheating Dairy-Free Scones

Best the day they are made. Freeze for 1 month.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.