Recipe by Allergy Free Cooking, Baby! Inc.
Dairy Free, Egg Free, Soy Free, Peanut Free, and Tasteful *For Gluten Free option see end note
Scones are traditionally made with heavy cream, so in this recipe we make a heavy cream substitute with dairy free whole milk and dairy free margarine. It takes an extra step, but they are well worth it.
- • 2/3 cup of dairy free margarine divided in half
- • 1/3 cup dairy free milk
- • 1 teaspoon vanilla
- • 2 cups of all purpose flour
- • 2 teaspoon of baking powder
- • 1 tsp baking soda
- • ¼ cup sugar
- • 1 tbsp cider vinegar
- • ½ tsp salt
- • ½ cup of chocolate chips
- • Substitute 2 ¼ cups of Gluten Free all-purpose flour + ½ tsp xanthum gum for 2¼ cups of flour
- Preheat oven to 375 degrees.
- Pour DF milk and 1/3 cup of DF margarine in a small pot and stir until the margarine has melted. Take off of the heat and beat mixture until they emulsify.
- In a large mixing bowl, combine flour, baking soda, baking powder, salt, and sugar.
- Mix gently.
- Add the DF milk/DF margarine combination & vanilla.
- Mix just until the ingredients look like crumbs.
- Cut in 1/3 cup of cold DF margarine and add cider vinegar.
- Mix until dough has formed.
- Fold in chocolate chips.
- Turn dough onto a lightly floured surface.
- Knead dough ten times and then cut into 2-inch circles. (I used my ¼-measuring cup).
- Bake for 12 to 15 minutes, until light brown.
- Let stand for 1 minute and remove to cooling rack.