Many (most?) recipes for scones involve milk, butter, or both. That's pretty unfortunate for folks with dairy allergies.
This scone recipe is loosely adapted off of the King Arthur Flour milk-and-butter-laden recipe. I put in some substitutions to make it pseudo-healthy (whole wheat flour, applesauce for butter, etc).
They turned out very moist and delicious. The strawberry / chocolate ones were slightly bitter; adding extra sugar to those may be worth-while.
You will need:
- Flour (I used 50/50 white and whole wheat.)
- White Sugar
- Baking Powder
- Vanilla Extract
- 1 Egg
- Apple Sauce
- Margarine (or other non-dairy butter)
- Almond Milk
- Your choice of mix-ins - I did half strawberry / chocolate, and half apple / cinnamon chips
In a mixing bowl, sift together your dry ingredients:
- 1 1/2 C Flour
- 1/4 C White Sugar
- 1/2 t Salt
- 1/2 T Baking Powder
Add your liquids:
- 1 Egg
- 2 T Softened Margarine
- 2 T Applesauce
- 1 t Vanilla Extract
- 1/3 C Almond Milk
Mix thoroughly with a spatula
Add mix-ins. We split our dough in half, and added diced strawberries and dairy-free chocolate chips to half, and diced apples and cinnamon chips to the other half.
Sprinkle a mix of 1T white sugar and a dash of cinnamon over your scones.
Freeze for 30 minutes. This, per experts, supposedly helps it rise.
Bake for around 20 minutes at 375°F