Dairy free scones (so good you’d never know!)

This is the scone recipe I use in work all the time and I often get asked for the recipe. You can use whatever flour suits you. I prefer to use spelt where possible as it is easier for the body to digest as well as having a much higher protein and mineral content than wheat flour. Although spelt does contain some gluten, often people with a wheat intolerance can eat it.

Makes approx. 16 scones

675g self-raising flour (I’ve used spelt flour for this particular batch; you could also use 50% white & 50%wholemeal)

10g baking powder

165g soya marg (cold from fridge is easiest to work with)

100g unrefined caster sugar

100g raisins / sultanas

Approx. 450ml soya milk

Sieve flour and baking powder into a large bowl. Rub in the marg until it resembles breadcrumbs, getting in as much air as possible.

Add in sugar and raisins / sultanas, mix well. Pour in soya milk a little at a time mixing well until you get soft but not sticky dough.

Turn out onto a lightly floured surface and knead gently just enough to tidy up your dough. (A light hand will give you light scones!)

Roll dough gently until it’s an even 2” depth all round. Use round cutter to press down firmly to cut out scones. Reroll trimmings.

Place on a well-greased baking tray with a little space between them.

The tops can be brushed with soya milk for a golden finish or dusted with a little flour for a more rustic look.

Bake in a preheated oven 220°c / gas mark 7 for 20 – 25 mins until well risen and golden.

Cool on a wire rack (if they last that long!)

Note: these scones freeze really well, make a batch and put ½ in the freezer for when you are short of time.