No-Butter Scones


A special breakfast treat on winter weekends is practically required.  This recipe was altered from the Desert Modernism blog.

Yield:  6 Servings


  • 2 egg whites
  • 1/3 cup canola oil
  • ½ cup sugar
  • ½ cup almond milk
  • 1 teaspoon almond extract
  • ½ teaspoon almond or vanilla extract
  • ¼ cup plain soy yogurt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2¼ cup flour
  • ½ cup dried cherries


Preheat oven to 350º.  Mix together the egg whites through the flour until well combined.  Stir in the dried cherries.  Spoon the mixture onto a greased baking sheet (approximately 6 scones).  Top with a few roasted almonds if desired.  Bake for 10 to 15 minutes.  Allow to cool on a wire rack.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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