I think scones are one of the funnest baked goods to make. When I first started out making scones, they were rock-hard, dry and as tough as nails. Instead of getting discouraged, my inability to make a perfect scone challenged me to create a recipe that is essentially fail proof AND dairy-free. Scones are one of those desserts where butter is pretty much a mandatory component for it to even be called a scone. I pretty much thought so as well until a craving for scones hit SO bad, it didn’t go away for weeks. I’m usually one of those people with enough will-power to keep cravings that might kill my digestive system at bay since I’m lactose intolerant, but nope, this one just wouldn’t go away!
I’m not going to pretend that this recipe is healthier just because it doesn’t contain butter, but I can definitely promise you that it is extremely low-sugar (only 1 tablespoon!) and 100% dairy-free while still delicious and moist. If dairy-free scones aren’t your thing, and you want the real deal, try out my raspberry almond and white chocolate scones, instead! Alright, if you’re still on board, here we go.
Since coconut oil is similar to butter in terms of its consistency (solid at room-temperature), I figured that it would be a good substitute to use for scones. However, as I quickly found out, coconut oil melts far more easily then butter and super quick at any temperatures over normal room temperature making for a gooey mess. The key to successful scones in this case, is to keep your coconut oil cold (I ensure this by place measured out coconut oil in the fridge for 10-15 minutes before using) and keep your measuring bowl cool as well (if possible!).
I love scones because they’re super customizable. Hate blueberries? Use raspberries! Don’t have white chocolate on hand? Use dark chocolate, chop up nuts, or just leave it out altogether! Super easy, right? As long as you don’t mess with the dry ingredient to wet ingredient ratio, the add-ins are pretty much up to you. One thing that I will note, is that, all fruits that you want to incorporate into this recipe should be frozen fruit! Frozen fruit maintains its shape, doesn’t make the scone too soggy when baked, and honestly helps keep the coconut oil cool when you’re mixing, ha!
While you can make your scones any shape you want, I would recommend patting the mixture into a large round circle and cutting into 8 triangles, much like you would a cake (cutting before baking the scones ensures that the scones are allowed to rise and get super fluffy!). This is much faster than individually portioning out scone mounds, and makes sure that the scones themselves are virtually identical triangles after baking. When you bake them as a large circle, it also helps keep the scone moist inside and not dry out too quickly. If you prefer scones that are more crust than fluff, then maybe individually portioning out scones might be what you want to go with.
I don’t know about you, but I’m savoring up the last few weeks of summer like nobody’s business. These berry-licious scones are best eaten with tea and under the summer-y blue sky. I’m getting hungry just thinking about them! Let’s get to it!
DAIRY-FREE BLUEBERRY AND CREAM SCONES | Makes 8 scones
- 2 cups all-purpose flour
- 1 tbsp sugar + 1 tsp more for sprinkling
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 6 tbsp coconut oil – chilled in the fridge before using
- 1 cup frozen blueberries
- 1 tsp vanilla extract
- ½ cup coconut cream + 2 tbsp more for brushing
- 1 egg
- Preheat oven to 375 (F).
- Mix flour, sugar, baking powder and salt together in a large bowl.
- Add in coconut oil and using hands a fork incorporate coconut oil into dry ingredients until mixture resembles coarse sand.
- Add in frozen blueberries taking care to separate any blueberries in frozen chunks.
- In a separate bowl or liquid measuring cup, combine coconut cream, vanilla extract and egg, mixing thoroughly.
- Make a well in the dry ingredients and pour wet ingredients into the well.
- Using spatula, fold wet and dry ingredients together until a wet, shaggy dough forms. DO NOT overwork dough.
- Place dough on baking sheet lined with parchment paper and pat into an 8″ circle.
- Brush top with coconut cream and sprinkle with sugar. Then cut circle into 8 pieces to help scones rise more easily in oven.
- Bake for 25 minutes or until edges are just starting to turn golden brown and the tips of the scones feel firm to the touch.