Friday, January 18, 2008

Scones made the dairy-free way!

3 cups flour
6 teaspoons baking powder
1/4 teaspoon salt
50 gm dairy free margarine
1 1/4 cups coconut cream (slightly less than a can)

Sift flour, baking powder and salt into a bowl. Rub the margarine into the flour mix until it resembles fine breadcrumbs. Add coconut cream and mix quickly into a soft dough. Lightly knead. Lightly dust an oven tray with flour. Press scone dough out onto this. Cut into even sizes. Leave a 2 cm space between scones. Brush tops with left over coconut cream. Bake at 220 degrees Celsius for 10 minutes or until golden brown.


Shhhhhhh... said...

Er, are you guys dairy-free? Just something I might need to make a note of...

- Swap partner :-)

sew-funky said...


I don't look at this blog often enough! My youngest daughter is dairy intolerant so we all basically eat dairy free - it's easier that way!