Dairy-Free Gluten-Free Scones
These Dairy-Free Gluten-Free Scones are a delightful treat perfect for anyone with dietary restrictions or simply looking for a healthier twist on a classic baked good. Made with a versatile gluten-free flour blend, rich coconut oil or vegan butter, and a splash of almond milk curdled into a creamy, dairy-free buttermilk, these scones are tender, flaky, and irresistibly flavorful. Coconut sugar lends a natural sweetness, while optional dried fruits like cranberries or raisins add bursts of tangy-sweet satisfaction. Ready in just 30 minutes from prep to bake, these scones are an easy yet indulgent option for breakfast, brunch, or an afternoon snack. Plus, the combination of simple, wholesome ingredients ensures they’re as nutritious as they are delicious. Serve them warm, slathered with jam or enjoyed plain—the choice is yours!
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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.)
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and coconut sugar until well combined.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Bake in the preheated oven for 12-15 minutes, or until the scones are golden on the top and bottom.
Step 9
Remove from the oven and let the scones cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts
| Serving size | (693.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2337.2 |
| Total Fat 123.6g | 0% |
| Saturated Fat 101.9g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2652.0mg | 0% |
| Total Carbohydrate 318.0g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 84.9g | |
| Protein 8.0g | 0% |
| Vitamin D 65.9IU | 0% |
| Calcium 382.1mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 712.5mg | 0% |
Source of Calories