Rustic Dairy Free Scones with Raspberry & White Chocolate
Quick and easy recipe for rustic homemade sweet scones that are allergy friendly and vegan
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.
Notes
IMPORTANT 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. Placing heaped spoons of scone dough directly on to the trays to shape will give your scones a more rustic appearance, but they will be just as delicious.