Dairy Free Scones

July 26, 2019

You can make dairy-free scones, as in the following recipe, by using coconut yoghurt instead of normal dairy yoghurt. They work just as well as the original, and are nut free as well, since they don’t use the Cake and Biscuit mix.


1Preheat the oven to 200°C, fab bake if possible.

2Mix the flours and baking powder together in a large bowl, add the sultanas and mix together.

3Whisk together the eggs, yoghurt and oil in a separate bowl, then add to the dry ingredients.

4Mix thoroughly. The mix will be quite oft and sticky – it’s messy but works fine!

5Tip out onto a clean bench floured with pikelet and waffle mix or fine white rice flour and pat into shape, forming a rough square about 2.5cm thick.

6Brush the top surface with water and sprinkle lightly with cinnamon sugar

7Cut into about 16 squares (yes, this will be messy – dip the knife in rice flour to minimise the stickiness) and transfer to a baking tray.

8Bake for 15-20 minutes until lightly browned and cooked through.

9Remove to a wire rack and wrap in a clean tea towel to cool slightly before consuming.

10The leftovers freeze well and can be microwaved when needed.


1 cup Gluten Free Goodies Pikelet and Waffle mix

2 cups Gluten Free Goodies Bread mix

4 tsp Gluten Free Goodies baking powder

2 cups plain, unsweetened coconut yoghurt (most supermarkets sell it these days)

2 large eggs (or egg substitute for vegans – use 2 Tbsp finely ground flaxseeds in 6 Tbsp water)

¼ cup good quality mild cooking oil (rice bran oil and light olive oil work well)

1 cup sultanas or other dried fruit of your choice

Cinnamon sugar for sprinkling on top

2019-07-26T14:07:52+00:00 0 Comments

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