Dairy-Free Classic Raisin Scones
Delightfully tender and perfectly spiced, these Dairy-Free Classic Raisin Scones offer a wholesome twist on a beloved treat, perfect for breakfast or afternoon tea. Crafted without dairy, these scones use solid coconut oil and a homemade almond milk buttermilk substitute for a rich yet light texture. Warm notes of ground cinnamon and bursts of sweet raisins elevate the flavor, while simple ingredients like all-purpose flour and natural vinegar keep the recipe approachable. Ready in under 40 minutes, these scones are cut into rustic wedges and baked to golden perfection, making them a crowd-pleasing option for dairy-free diets. Serve these soft, flaky delights fresh from the oven with your favorite jam or dairy-free spread for an irresistible experience.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 3 tablespoons granulated sugar
- 0.5 teaspoon ground cinnamon
- 0.75 cup raisins
- 0.5 cup coconut oil, solid
- 0.75 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and ground cinnamon. Whisk the ingredients together thoroughly.
Add the raisins to the dry mixture and stir until they are well coated with the flour mixture, which helps them stay evenly distributed in the dough.
Using a pastry cutter or your fingertips, cut the solid coconut oil into the flour mixture until it resembles coarse crumbs.
In a small bowl, mix the almond milk with the apple cider vinegar and vanilla extract. Let it sit for a couple of minutes to sour slightly, creating a dairy-free buttermilk substitute.
Make a well in the center of the dry ingredients and pour in the liquid mixture. Lightly stir with a fork until the dough just comes together. Avoid overmixing to ensure tender scones.
Turn the dough out onto a lightly floured surface and gently knead it a few times to make it more uniform. Pat it into a round disk about 1 inch (2.5 cm) thick.
With a sharp knife or a bench scraper, cut the disk into 8 equal wedges and place them on the prepared baking sheet.
Bake in the preheated oven for about 12-15 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
Remove them from the oven and allow the scones to cool on a wire rack for a few minutes before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2538 mg | 110% | |
| Total Carbohydrate | 322.6 g | 117% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 116.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 438 mg | 34% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
