What better to enjoy with my recently made strawberry jam? Actually, it was my beloved’s idea. He said:
This jam would be even more delicious on scones.
Now, I cannot eat scones because they contain dairy in the form of butter and milk/cream. So I wondered whether I could create some non-dairy scones. Turns out you can and they’re incredibly light, soft and flaky!
Instead of plain (all-purpose) flour, I used white whole-wheat which gives the scones a lighter colour and a subtler nutty flavour. I also used raw cane sugar instead of granulated. Like the whole-wheat, this translates into a deeper flavour – in this case, caramely, molasses-y vibes. It also means a crunchier, crustier crust.
1. Pre-heat the oven to 200°C/180°C fan/gas mark 6 (400°F). Line a half sheet pan with greaseproof (parchment) paper or a silicone mat.
2. Sift the flour and combine it with the sugar, baking powder and salt in a large bowl. Add half the non-dairy cream, stir a few times, then add the rest of the non-dairy cream and stir until a mostly-cohesive dough forms.
3. Finish bringing together with cold hands until there are no more noticeable dry spots, but don’t overwork the dough! Transfer it to a lightly floured work surface and use your hands to pat the dough into a square or rectangle approx. 3 cm (1 inch) high.
4. Divide into six pieces. Brush the tops with plenty of non-dairy cream, then sprinkle with lots of sugar (they should be completely covered).
5. Transfer the scones to the lined baking sheet, spacing them out evenly. Bake for about 23 minutes – rotating the tray halfway through – until well-risen, with browned bottoms and a light golden crust.
6. Scones are always best the day they’re baked – especially when still warm. However, any leftover – as if! – can be frozen to enjoy another day.
1. While these scones were really light and fluffy, they did look a bit rough around the edges. The second batch I cut into squares and then, once baked, cut out scone circles which looked much more presentable.