DAIRY FREE SCONES

The humble Aussie Scone - living without Dairy means you probably wont be able to pick one up at the local Show's Devonshire Tea but you can make them at home!

This recipe was tested (and approved) by the In-Laws so, I think it is fair to say they are delicious... Even if they are lacking the token dollop of Cream.

INGREDIENTS

Plain flour, for dusting
3 Cups Self-Raising Flour
80g Dairy Free Spread (Nuttelex)
1 to 1 1/4 Cups Rice Milk

Jam or Dairy Free Lemon Butter to serve
 

Preheat oven to 200°C. Lightly dust a flat baking tray with plain flour.

Sift self-raising flour into a large bowl.

Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

Make a well in the centre. Add 1 cup of Rice Milk. Mix with a flat-bladed knife until the mixture forms a soft dough, adding more Milk if required.

Turn onto a lightly floured surface. Knead gently until just smooth – the trick to light and fluffy scones is not over mixing so as soon as it’s pretty nearly ready, stop! Even if all your instincts are saying "more, more".

Flatten dough until approx 2cm thick. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. 
Place scones onto prepared baking tray, 1cm apart for raising room.

Bake for 20 minutes or until golden.

Serve warm with Jam.

SharedByEmily