Dairy-Free Gluten-Free Scones
Light, fluffy, and irresistibly golden, these Dairy-Free Gluten-Free Scones are a game-changer for anyone with dietary restrictions or those seeking a healthier indulgence. Made with a versatile gluten-free all-purpose flour blend and naturally sweetened with coconut sugar, these scones are enriched with the subtle creaminess of coconut oil or vegan butter. A splash of almond milk combined with lemon juice creates a perfect dairy-free buttermilk, ensuring every bite is tender and moist. Add your favorite dried fruits for a pop of sweetness, or enjoy them plain for a versatile treat that pairs wonderfully with your favorite jam or a drizzle of honey. Ready in under 30 minutes and free from gluten and dairy, these scones are perfect for breakfast, brunch, or a guilt-free afternoon snack.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 3 tablespoons Coconut sugar
- 0.5 cup Cold coconut oil or vegan butter
- 0.75 cup Unsweetened almond milk
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.5 cup Optional: dried fruit (raisins, cranberries, etc.)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and coconut sugar until well combined.
Cut the cold coconut oil or vegan butter into small pieces and add them to the flour mixture. Use a pastry cutter or your fingers to rub the fat into the flour until the mixture resembles coarse crumbs.
In a small bowl, combine the almond milk, lemon juice, and vanilla extract. Let it sit for a minute to curdle slightly, creating a dairy-free buttermilk.
Make a well in the center of the dry ingredients and pour in the almond milk mixture. Stir gently with a spatula until the dough just comes together. If including dried fruit, fold it in at this stage.
Turn the dough onto a lightly floured surface (use the gluten-free flour) and gently knead it a couple of times to bring it together. Be careful not to overwork the dough.
Pat the dough into a circle about 1 inch thick. Cut it into 8 wedges and place each wedge on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden on the top and bottom.
Remove from the oven and let the scones cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 318.0 g | 116% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 84.9 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 382 mg | 29% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 712 mg | 15% | |
*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.
