Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, nearly dairy-free scones. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Vanilla Bean Scones With Raspberry Glaze, Dairy Free Scones, Coconut Scones Aka The Best Vegan Scones Ever! Coconut Scones AKA The Best Vegan Scones Ever! Tender flaky scones that are not only dairy free, but gluten free, too!
Nearly Dairy-free Scones is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Nearly Dairy-free Scones is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook nearly dairy-free scones using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Nearly Dairy-free Scones:
- Make ready Self-raising Flour
- Make ready Caster sugar
- Take salt
- Prepare Butter, chopped
- Get Light Soy Milk (or real milk if you can)
- Prepare Lemonade
- Make ready Milk, to glaze
- Make ready Thickened cream, to serve
- Prepare Jam, to serve
All our articles and reviews are written independently by the Netmums editorial team. This dairy-free and gluten free strawberry scone recipe is loaded with fresh strawberries. To make gluten free scones, you should have all of the ingredients in your pantry. Gluten free flour, baking powder and soda, butter or coconut oil, fillings.you can make your scones plain, or add fruit, nuts, or.
Steps to make Nearly Dairy-free Scones:
- Preheat oven to 220 C (430 F). Sift the flour, sugar and salt into a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it looks like breadcrumbs. Don't worry if you miss a couple of bits of butter.
- Make a well in the centre of the flour mixture. Pour the milk and lemonade into the well and use the edge of a knife to stir until you make a soft but slightly sticky dough. Add more lemonade if you need to make it make it sticky. Note that fizzy lemonade is hard to measure so let it settle before adding to the mix.
- Place dough onto a lightly floured surface. Gently (!) knead until dough just comes together. Use fingertips to gently (!) form the dough into a 2cm (~1") thick disc.
- Use a round pastry cutter or small glass dipped in flour to cut out scones (5-6cm or about 2" works best) Arrange scones on a lightly-floured tray (or use baking paper). Brush each scone with a little extra milk to glaze.
- Bake on the top shelf of preheated oven for 10-12 minutes or until golden brown. Cooked scones should sound hollow when tapped. Place scones on a clean tea towel and cover with another tea towel to cool - best eaten as warm and fresh as possible!
- Raisin Scones - Add half a cup of raisins at the end of step 2
These scones do justice to the subtile, slightly sweet taste of millet flour because there's no extra sugar or spices added. Despite being whole grain, their texture is pleasantly light. This recipe was inspired by Kimberly Harris' buttermilk millet drop biscuit recipe. Beat the coconut cream with a mixer on high speed, using the whisk attachment, until you create whipped cream. Serve over scones along with sour cherry spoon sweet.
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