Don't forget the humble Scone

Dairy and Egg free Scones

When looking for Dairy and egg free recipes I found the humble Scone was sadly neglected.  Scones were one of the first things I learnt to make from my mum and one of the first recipes i made Dairy/Egg free.  There seems to be a myth that you need egg's to make them, however Egg's are normally only used to make Rich Scones. 

In Budget baking terms there economical on the wallet and in dieting terms, have a  lot less fat than cakes.  There a great base recipe that can be adjusted to make them either Sweet or savoury. Served simply with vegan margarine or served afternoon tea style with Jam and non dairy cream. 

Sweet Alternatives - Add 2 oz of Dried fruit or 2 oz of Chocolate Chips along with the sugar.

Savoury Alternatives - Substitute Sugar with Chopped Sun Dried tomato's and basil, or Add 1 tsp of mustard and chives.

I love to make savoury scones to have with home made soup in winter, as I can't eat bread that contains yeast. 

Basic Scone Recipe

8 oz Flour

1 tsp Baking powder

1-2 oz sugar

2 oz Vegan Marg

125 ml Soy milk or your own dairy free alternative

Pre-heat oven to 220 Celsius

Measure out Flour and baking Powder into a bowl.  Weight out Vegan Marg and cut into small squares before adding to the bowl. 

Scones are made using the Rubbing method, (No idea where they get these terms) it's the same method used to make Fruit Crumble.  Using your finger tips lift flour to the height of the rim of bowl, and rub lightly a few times.  Keep repeating this, till the flour and Vegan marg are combined and resemble bread crumbs. 

Stir in the Sugar ( if making sweet scones), then add half of the milk.  I prefer using a knife to stir the liquid in, repeat adding in the rest of the milk in small quantities and mixing with the knife.  Once the dough is too stiff for the knife to stir use your hands to combine the dough into a ball.

Top Tip: You may not need all of the milk, the rate that the flour absorbs the liquid changes on the brand your using and on the weather.

Lightly flour your work surface and turn dough out of bowl, lightly Kneed the dough till it becomes smooth.

Then start pressing it down till it's roughly a 1/4 Inch in height.

Top Tip: You don't need a rolling pin to make Scones.  Pressing it down with your hands results in a lighter scone.

Using a cookie cutter cut out your Scones.  Re-roll the dough left over into a ball and press down again till all the dough has been used. You may have a little left over, just roll into a ball and pat down to Free-form a Scone. 

Top Tip: You Don't need a Cookie Cutter, flouring the rim of a glass or cup works just as well. 

Don't waste any soy milk you have remaining, using your fingers rub it onto the top of your Scones to help them turn golden brown.   Then Bake for 12 - 15 minutes,  on a greased baking tray.

Top Tip:  To check that the scones are baked, lift one up and lighly tap the base.  As with baking bread if it sounds hollow there cooked.  If not return them to the oven for a few more minutes.

Cool on a wire rack, there great eaten when still slightly warm. 

Scones are a great nostalgic treat, as cheap on your wallet as they are on your hips.  Give them  a try xxxx