Dairy-Free Scones with Jam and Coconut Cream
Fluffy and delicious scones made without dairy, served with strawberry jam and a dollop of whipped coconut cream.
Ingredients
- 225 g Self-Raising Flour
- 55 g Vegan Butter
- 25 g Sugar
- 100 ml Dairy-Free Milk
- 1 tsp Baking Powder
- To serve Strawberry Jam
- To serve true Coconut Cream
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2In a large bowl, rub the vegan butter into the self-raising flour until the mixture resembles breadcrumbs.
- 3Stir in the sugar and baking powder.
- 4Gradually add the dairy-free milk, mixing until a soft dough forms.
- 5Turn the dough out onto a lightly floured surface and gently pat it down to a thickness of about 2.54 cm.
- 6Use a cookie cutter to cut out the scones.
- 7Place the scones on a baking sheet lined with parchment paper.
- 8Brush the tops of the scones with dairy-free milk.
- 9Bake for 15-20 minutes, or until golden brown.
- 10Let cool slightly before serving with strawberry jam and whipped coconut cream.
Substitutions
Butter → Vegan Butter
Use a plant-based butter alternative.
Milk → Dairy-Free Milk
Use almond, soy, or oat milk.
Cream → Coconut Cream
Refrigerate a can of coconut milk overnight, then scoop out the thick cream and whip.
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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