Nearly Dairy-free Scones

Name: Nearly Dairy-free Scones
Total time: 600 s
Yield: 10 servings
Cuisine: American
Ingredients: 3 cup Self-raising Flour; 1 tbsp Caster sugar; 1 pinch salt; 50 grams Butter, chopped; 3/4 cup Light Soy Milk (or real milk if you can); 1/2 cup Lemonade; 1 dash Milk, to glaze; 1 Thickened cream, to serve; 1 Jam, to serve

funkyteaspoon @cook_3324989

My daughter is dairy intolerant so I needed a good scone recipe that had minimal dairy products in it. The light soy is masked by the other flavours and the little bit of butter is OK for her to eat.

funkyteaspoon @cook_3324989

My daughter is dairy intolerant so I needed a good scone recipe that had minimal dairy products in it. The light soy is masked by the other flavours and the little bit of butter is OK for her to eat.

Saved

Ingredients

10 mins

10 servings

3 cupSelf-raising Flour
1 tbspCaster sugar
1 pinchsalt
50 gramsButter, chopped
3/4 cupLight Soy Milk (or real milk if you can)
1/2 cupLemonade
1 dashMilk, to glaze
1Thickened cream, to serve
1Jam, to serve

Saved

Steps

10 mins

1

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.
2

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.
3

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.
4

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.
5

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!
6

Raisin Scones - Add half a cup of raisins at the end of step 2