Dairy-Free Chocolate Chip Scones
Flaky and delicious dairy-free chocolate chip scones made with coconut oil and almond milk. Perfect for a weekend brunch.
Ingredients
- 2.5 cups All-Purpose Flour
- 0.5 cup Granulated Sugar
- 1 tablespoon Baking Powder
- 0.5 teaspoon Salt
- 0.5 cup, cubed Cold Coconut Oil
- 0.75 cup Almond Milk
- 1 teaspoon Vanilla Extract
- 0.75 cup Chocolate Chips
- 2 tablespoons Turbinado Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C). Line a baking sheet with parchment paper.
- 2In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3Cut in the cold coconut oil using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- 4Stir in the almond milk and vanilla extract until just combined. Do not overmix.
- 5Gently fold in the chocolate chips.
- 6Turn the dough out onto a lightly floured surface and pat it into a 2.54 cm thick circle.
- 7Cut the circle into 8 wedges.
- 8Place the scones on the prepared baking sheet and sprinkle with turbinado sugar.
- 9Bake for 20-25 minutes, or until golden brown.
- 10Let cool slightly before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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