Delicious dairy free scones with raspberry and white chocolate added make the perfect afternoon snack. Especially when you enjoy them still warm from the oven. The sweet combination of raspberries and chocolate means that there is no need to bother with the jam and whipped cream for these. Made without any butter or milk, and with dairy and nut free chocolate, these scones are allergy-friendly and vegan too.
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Jump to RecipeScones or biscuits?
Is this recipe for a scone or a biscuit? Some would say it isn’t really either! It is a little like a traditional scone as we know it here in Australia or in the UK, which are not as sweet and are best enjoyed with lashings of jam and cream. And those traditional “scones” are more like an American “biscuit”. Confused? Either way, using lemonade and adding raspberries and white chocolate make this a delicious sweet treat best enjoyed by itself.
Ingredients
To make these delicious vegan and dairy free scones you’ll need:
- 3 1/2 cups self raising flour (gluten free if required)
- 250ml can (1 cup) of cold Lemonade soft drink/soda (eg Sprite)
- 250ml (1 cup) non-dairy cream (eg oat cream)
- 150g (1 cup) dairy and nut free white chocolate, coarsely chopped
- 150g (1 cup) frozen raspberries
- extra flour for shaping if required
Self-raising flour
If you don’t have self-raising flour, you can use plain or all purpose flour instead, but you will need to add baking powder. For each cup of plain/all purpose flour you will need to add 2 teaspoons of baking powder. So for this recipe, you would combine 3 1/2 cups of plain/all purpose flour with 7 teaspoons of baking powder.
Lemonade/soda
Lemonade scones are a popular way to make scones with less ingredients and without having rub together flour and butter/non-dairy spread. In this recipe, ‘lemonade’ means clear lemon flavoured soft drink or soda, like Sprite or Schweppes lemonade, not the lemonade made with fresh lemons.
Non-dairy cream
For this recipe we used Oatly cooking cream, which is made with oats. For milk free scones, you can use any non-dairy cream that is suitable for your allergies, provided it is a similar consistency. Cooking or whipping cream will both work. The Oatly oat cream is quite thin, which is why this recipe makes such a sticky dough.
Allergy friendly white chocolate
Our preferred nut free, dairy free and vegan white chocolate is Sweet William. We used Sweet William vegan white choc buttons, coarsely chopped with a knife. Sweet William is completely nut free which is really important for us with both peanut and tree nut allergies. It does however contain soy. If you are in Australia, you can buy Sweet William from Aussie Health Products.
Other allergy friendly white chocolate brands you could use include:
- Plamil So Free Organic White Chocolate Alternative (another nut free option that is also soy free);
- Moo Free white chocolate;
- iChoc vegan white chocolate block (but which has may contain warnings for gluten, milk and nuts).
Some dairy free and vegan white chocolate brands contain nut “milks”. For example Loving Earth Raw Organix White Chocolate contains cashew, hazelnut and almond. This may be suitable if you need to avoid milk but don’t have a tree nut allergy.
Method
Preheat your oven to 220C (425F) and prepare baking trays by lining with baking paper or silicone non-stick liners.
Chop the dairy and nut free white chocolate coarsely with a sharp knife (if required).
Place the self raising flour in a large bowl. Make a well in the middle and add the can of lemonade and the non-dairy cream. Mix with a flat spatula until just combined. It is very important not to over mix, as too much handling will result in doughy scones rather than light and fluffy ones.
Gently stir through the chopped white chocolate and frozen raspberries, again taking care not to over-handle the dough.
NOTE: This dairy free scone dough will be very sticky. You will not be able to turn the dough out on to a bench to shape and cut into scones with a traditional round scone cutter. Instead, place a large heaped spoonful of dough directly onto the prepared tray and shape it roughly into a rounded-shape with the spoon. If the dough is much too sticky to shape, try coating your spoon with flour first. This method will give your scones a more rustic appearance but they will be just as delicious.
Repeat with remaining dough until you have about 12 scones.
Using a pastry brush, brush the tops of the scones lightly with any left over cream from the carton. You could also use a non-dairy milk.
Place the scones in the oven for 14-15 minutes, until they begin to turn a golden brown colour and sound hollow when tapped on the top.
Remove scones from the oven and place on a wire cooling rack to cool slightly.
These dairy free scones with raspberry and white chocolate are best enjoyed still warm from the oven. You can store left over scones in an air tight container for up to 3 days, but for best results reheat them gently before serving.
More allergy-friendly baking recipes
If you enjoyed this recipe and are looking for more allergy-friendly treats to bake, you might like our:
- egg and dairy free orange & poppy seed muffins;
- crunchy cornflake cookies you won’t know are egg and dairy free; or
- zesty egg and dairy free coconut and lime cake.
You’ll find lots of sweet treats on our recipe page. And don’t forget to subscribe below to make sure you know about our latest posts and recipes.
Rustic Dairy Free Scones with Raspberry & White Chocolate
Equipment
- 2 baking sheets (lined with non-stick baking paper or silicone sheets)
- 1 large mixing bowl
- 1 chopping board
- 1 Sharp knife
- 1 Spoon
- 1 pastry brush
- Measuring cups
Ingredients
- 3.5 cups self-raising flour (gluten free if required)
- 250 ml (1 cup/8oz) non-dairy cream (eg oat cream)
- 250 ml (1 cup/8 oz) lemonade (eg Sprite)
- 150 g (1 cup) frozen raspberries
- 150 g (1 cup) dairy and nut free white chocolate
Instructions
- Preheat your oven to 220C (425F) and prepare baking trays by lining with baking paper/parchment paper or silicone non-stick liners.
- Chop the dairy and nut free white chocolate coarsely with a sharp knife (if required).
- Place the self raising flour in a large bowl. Make a well in the middle and add the can of lemonade and the non-dairy cream. Mix with a flat spatula until just combined. Do not to over mix, as too much handling will result in doughy scones rather than light and fluffy ones.
- Gently stir through the chopped white chocolate and frozen raspberries, again taking care not to over-mix the dough.
- Place a large heaped spoonful of dough directly onto the prepared tray and shape it roughly into a rounded-shape with the spoon. If the dough is much too sticky to shape, try coating your spoon with flour first.
- Repeat with remaining dough until you have about 12 scones.
- Using a pastry brush, brush the tops of the scones lightly with any left over cream from the carton. You could also use a non-dairy milk.
- Place the scones in the oven for 14-15 minutes, until they begin to turn a golden brown colour and sound hollow when tapped on the top.
- Remove scones from the oven and place on a wire cooling rack to cool slightly.
- These dairy free scones with raspberry and white chocolate are best enjoyed still warm from the oven. You can store left over scones in an air tight container for up to 3 days, but for best results reheat them gently before serving.
