Basic Dairy-Free Scones
Prep time
Cook time
Total time
These buttery scones use pureed tofu as a healthier cream replacement. It also adds a little protein and dairy-free calcium!
Recipe type: Breakfast
Cuisine: English
Serves: 8 scones
  • 4 cups all-purpose flour
  • 3 tablespoon sugar or maple sugar, plus additional for sprinkling, if desired
  • 2 tablespoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ⅔ cup dairy-free buttery spread or sticks
  • ⅓ cup raisins or currants (optional)
  • 8 ounces plain tofu (such as Wildwood), drained
  • ⅔ cup cold dairy-free milk beverage, plus additional for brushing
  1. Preheat your oven to 425°F.
  2. In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, cream of tartar, salt, and cinnamon (if using). Add the buttery spread or sticks in chunks and blend with a fork or pastry blender until the mixture resembles coarse crumbs, relatively even in size. Add the raisins or currants, if using and stir to combine.
  3. Add raisins to dough if desired.
  4. Blend the tofu in a food processor or blender until smooth. Add the dairy-free milk beverage and blend to combine. Fold the tofu mixture into the dry ingredients.
  5. When the mixture comes together, form it into a ball. Turn the dough out onto a lightly floured surface and knead it gently 5 or 6 times.
  6. Divide the dough in half. With a lightly floured rolling pin or with your hands, roll one or pat half of the dough into a 7-inch round. Cut it across each way, into 4 wedges. Repeat with the remaining dough.
  7. Place the scones 1 inch apart on a greased baking sheet (or a little closer if you want more of a pull apart effect).
  8. Pierce the tops of the scones with a fork, and brush with a little dairy-free milk beverage. Sprinkle the tops with sugar, if desired.
  9. Bake for 15 to 18 minutes or until baked through and lightly golden.
Recipe by Go Dairy Free at