I can remember the first time I tried to go dairy free. I was in college, living on my own. I knew for years that dairy bothered me, but I had never taken the time to completely cut it out of my diet. Seemed much too overwhelming. Just the thought of no more cheese or ice cream made this girl so sad.
Well, the whole “no dairy” thing didn’t last long. I wasn’t consisted and I would just suffer through the pain. Fast forward to about 5 years ago. My naturopathic doctor did an allergy test on me, a blood test, and one of my highest allergens? Dairy. All the dairy. I knew it was time to cut it out again and for good. Today, I never cheat. It’s so not worth it. Plus, I’ve learned to embrace the amazing foods I CAN eat!
Before I get to the scone recipe, let’s chat about the 21-Day Dairy-Free Challenge with So Delicious! From January 21-February 10, you can commit to giving dairy free living a try. A little scared? Don’t be. You can see the top reason others go dairy free here. So Delicious has also started a facebook group to provide support, recipes and prizes. There will be giveaways for gift cards, food kits and even a trip for 2 to Boulder to meet with heath and fitness expert John Pierre. I’m in!
Instagram is another place where So Delicious is spreading the dairy free challenge love. For every photo of a dairy-free meal or snack uploaded with #DairyFree4Good during the official challenge dates, So Delicious will donate $1 to the Farm Sanctuary {up to $10,000, with a limit of 3 entries per person per day}.
I know some of you are already dairy free. For those of you who are thinking about joining this challenge, are you ready? It may not be easy at first, but I promise the outcome can be so worth it. I have many, many dairy free recipes for you to try. Start with these gluten free vegan maple oat scones. Tender, light and just the right amount of sweetness. You won’t even miss the dairy in this breakfast treat. Lovely with a cup of coffee or tea. Dairy free living never tasted so sweet!
- 1 3/4 cups, plus 2 tablespoons Sarah's gluten free flour blend
- 1/2 cup certified gluten free quick oats
- 1/3 cup coconut sugar or brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 4 tablespoons vegan butter, chilled
- 2 tablespoons non-hydrogenated shortening
- 1 cup So Delicious unsweetened almond milk or coconut milk
- 1 teaspoon vinegar
- 1 cup powdered cane sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon So Delicous unsweetened almond milk or coconut milk
- Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
- In large mixing bowl, sift together flour, oats, coconut sugar, baking powder, baking soda and salt. Add chilled shortening and vegan butter. Using pastry cutter, cut in shortening and butter until small pieces remain.
- Mix together almond milk and vinegar in small bowl, then pour over flour mixture. Gently blend dough until just comes together. Be careful to not over mix.
- On lightly floured surface, place dough. Gently pat into 8-inch circle, about 1 inch thick. Using pizza cutter or sharp knife, cut dough into 8 triangles.
- Place scones on prepared baking pan. Bake 16-18 minutes, until tops are golden brown. Remove from oven and cool slightly on cooling rack.
- To make maple glaze, mix together powdered sugar, maple syrup and almond milk. Drizzle over cooled scones. Allow icing to set before serving.
More resources and inspiration for you….
- Free Snackable eBook {25 delicious healthy, plant-based, vegan snack recipes}
- Recipes from So Delicious Dairy Free
- The Diet & Health Journal {Free Printable!} for Dairy-Free
- The Dairy-Free Newbies Page
- Recipes from Go Dairy Free
The post is sponsored by So Delicious Dairy Free and Go Dairy Free.
I am so in love with scones! I made my first batch last month and now I can’t get enough!
They are one of my favorite breakfast treats! I hope you enjoy this recipe 🙂
Oh, I can always rely on Sarah for delectable baked goods! I think my kids would love and devour these! Nice recipe. Love me a good scone! 🙂
Thank you, Lexie! I think you’re kids would like them too 🙂
I love scones, and these look wonderful! That glaze sounds perfect!
I’m drooling over that maple glaze – yum! Love the oaty goodness – both scones and oats are a breakfast favorite in our home.
Do you know if there is a suitable substitute for the shortening. My son doesn’t have a safe one (coconut is also out for us) thanks. These look yummy!
The shortening I use is by Spectrum and it is only made with organic palm oil. Is that safe for him?
Sarah, you know what is wrong with these? Absolutely nothing!! Thank you for the delicious recipes. I’m hooked and so thankful I found you.
I have one question: I usually use Red Hill 1 to 1 flour. Is that a sufficient match to your flour recipe or should I make yours?
Thank you!
We don’t have palm oil shortening where I live and ordering it would take a month to get to me. Can I use crisco instead?
Yes, any shortening will work just fine.