HOLY H E C K. I’m calling it, these are better than dairy scones. I think it probably has something to do with the non-dairy butter giving a fluffier effect than regular butter does. You can’t taste any flavour difference in the scone either. Excellent with jam, some whipped coconut cream (recipe also given below) and a cup of hot tea, these will have you converted. They’re also less than $10 to make and only take 20 minutes. A dream.
3 cups self-raising flour
80g dairy-free butter, softened
1 cup dairy-free milk – I used coconut milk
Plain flour, for dusting
Whipped coconut cream:
1 x 400g can coconut cream, chilled
1 heaped tsp vanilla bean paste
2-3 tbsp icing sugar, sifted (optional)
Preheat oven to 200*C.
Sift self-raising flour into a large bowl. Add butter and rub in with fingertips until the mixture resembles coarse breadcrumbs.
Make a well in the middle of the flour mixture and pour in milk. Mix in a few strokes using a butter knife, then continue to bring together with hands and give a quick knead until a rough dough forms. Be careful not to knead too much as this will make the scones tough.
Dust benchtop with plain flour and roll dough out 2cm thick. Cut scone rounds out using a 5cm-diameter cutter and place on a tray lined with baking paper. Re-knead any offcuts and roll out again to cut out extra scones.
Brush scones with a little extra milk, then bake for 10 minutes or until risen and golden brown.
To make the whipped coconut cream, scoop the thick, fatty chilled coconut cream out of the can and discard the liquid at the bottom. Whip coconut cream with an electric mixer until stiff peaks form, then add the vanilla paste and sugar, if using.
Serve scones with jam and the coconut cream.