Dairy Free Classic Scones
Total time40 min
Prep time15 min
Cook time15 min
5.0(5)
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Learn more →Ingredients
8 servings
- 2 cups all-purpose flour, plus more for dusting
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp fine salt
- 6 tbsp unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup heavy cream, cold
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ¼ cup whole milk, cold
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 large egg
- 1 tsp vanilla extract
- 1 tbsp heavy cream, for brushingChef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
- 1 tbsp coarse sugar, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl until evenly combined.
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