The secret to making non dairy scones (in fact any scones) is to use very cold margarine (or butter for scones with dairy products). Either soy or sunflower make very good scones. I generally use half white and half wholemeal self raising flour and also add about 70 grams of pitted dates, chopped, rather than the dairy free chocolate drops. I also prefer to add natural (free flowing) brown sugar and blitz until similar in consistency to caster sugar.
2 cups self raising flour
1 level tsp baking powder
1/2 tsp salt
6 tbsp soy or sunflower margarine
1 tsp finely grated orange zestn (from an unwaxed orange)
3 tbsp golden caster sugar
1 and 1/2 cups dairy free chocolate chips or drops
2 large fresh eggs – beaten
1/3 cup soy milk (alternately, try using almond or hazelnut milk)
To finish – 2 tbsp golden caster sugar
- Mix the orange zest and margarine then wrap and chill in the freezer until firm, remove only when required.
- Preheat oven to 220ºC, 425ºF, gas mark 7.
- Line a baking tray with non stick baking parchment.
- Sift the flour and salt into a mixing bowl, remove margarine from freezer, while dipping in flour often throughout the process, grate over the dry ingredients – toss to coat the margarine in flour.
- Rub in using your fingertips until the mixture resembles fine breadcrumbs.
- Add the sugar and chocolate chips or drops, mix until incorporated.
- In a separate whisk the eggs and milk together – combine with dry ingredients, stir with a round bladed knife until the ingredients begin to come together.
- Lightly flour your hands then knead very lightly (and briefly) until smooth – do not over work the dough.
- Gently shape into a ball, lightly pat out (or lightly roll out if preferred) to approx. 4 cm thick and cut into eight triangles.
- Transfer to the prepared tray, sprinkle with sugar and bake in the upper half of the oven until risen and a light golden colour (approx. 20 to 25 minutes).
- Transfer to a wire rack and allow to cool – best eaten on baking day.