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.