Basic Dairy-Free Scones Recipe (Naturally Vegan & Nut-Free)

I’d barely even heard of a scone before I met my husband. His Canadian family loves all English foodie pleasures, including tea, crumpets, and scones. Most scones are made with cream, and sometimes butter, but luckily, they’re easy to make without dairy. This basic dairy-free scones recipe, for example, is a great option.

Basic Dairy-Free Scones to Serve for Vegan Brunch or Tea Time

You’ll want to skip the clotted cream, but there are many other condiments you can serve with these lightly sweet scones. Set out any of the following.

This basic dairy-free scones recipe with photo was shared with us by Wildwood Organics.

Special Diet Notes: Basic Dairy-Free Scones

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, and vegetarian.

For soy-free, dairy-free scones, see my Panera Copycat Scone Recipe.

Basic Dairy-Free Scones

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

These buttery scones use pureed tofu as a healthier cream replacement. It also adds a little protein and dairy-free calcium!

Author: Wildwood Organic

Recipe type: Breakfast

Cuisine: English

Serves: 8 scones

Ingredients

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

Instructions

Preheat your oven to 425°F.
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.
Add raisins to dough if desired.
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.
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.
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.
Place the scones 1 inch apart on a greased baking sheet (or a little closer if you want more of a pull apart effect).
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.
Bake for 15 to 18 minutes or until baked through and lightly golden.