Basic Scones


This recipe comes from Wildwood Organics, producers of many soy based, vegan products.

Special Diet Notes: Basic Scones

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

Basic Scones
Serves: 8
  • 4 cups flour
  • 3 tablespoon sugar or maple sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cream of tartar
  • 2 tablespoon baking powder
  • ⅔ cup dairy-free margarine
  • ½ lb plain tofu (such as Wildwood)
  • ⅔ cup dairy-free milk beverage
  • ⅓ cup raisins (optional)
  1. Mix the dry ingredients together in a large bowl. Cut butter into dry mixture with a pastry blender or two knives until the mixture resembles coarse flour.
  2. Add raisins to dough if desired.
  3. Press tofu, then blend tofu in a food processor until smooth. Add dairy-free milk to tofu. Fold tofu mixture into the dry ingredients.
  4. When mixture clings together, form into a ball. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times.
  5. Divide dough in half. With a lightly floured rolling pin, roll one half of dough into a 7" round. Cut into 4 wedges. Repeat with the remaining dough.
  6. Place scones 1" apart on a greased baking sheet.
  7. Pierce the tops of the scones with a fork, and brush with dairy-free milk. If you desire, sprinkle tops with sugar.
  8. Bake at 425 degrees for 15-18 minutes until golden brown.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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