I wanted to make scones, my boyfriend wanted something yummy in his lunch box (yes I did say boyfriend not small child), so I made dairy free scones for me and very chocolatey, also dairy free, chocolate muffins for him.
Another reason for making scones was so that I could try out the whipped coconut cream I’ve come across many times whilst browsing dairy free recipes. I can’t claim any kind of ownership over this recipe, there are many versions of it out there and it is so simple I’m not sure you could adapt it at all.
My sister came up with the combination of lemon curd and coconut cream to go with the scones, British/tropical heaven! The only thing I would do differently with these scones is makes twice as many!
Dairy free scones, adapted from Delia Online’s plain scones.Makes 8 5cm scones 40g Trex 225g self-raising flour (or add 1tsp bicarbonate of soda and 2tsp cream of tartar to plain flour) 1½ tbsp caster sugar pinch of salt 110ml almond milk, plus a little more if needed
Preheat the oven to 220ºC, or 200ºC for a fan oven. Line a baking tray with greaseproof paper.
Sieve the flour (and raising agents if using) into a large bowl. Rub the Trex into the flour with your fingertips, then stir the sugar and salt into the flour.
Now, using a knife, mix in the milk little by little, once it’s all been added, flour your hands and knead the mixture to a soft dough (you may find you need just a drop more milk if it feels dry).
Places the dough on a floured surface and lightly roll it out to a thickness of about 3cm (you won’t need to roll it much), don’t roll it any thinner than that otherwise it won’t rise well). Take a 5cm across pastry/cookie cutter and tap it sharply so that it goes straight through the dough, don’t twist it or the scones won’t rise straight!
Cut as many as you can, then knead together the rest of the dough and roll and cut again. Place the scones on the baking tray and bake for 12-15 minutes until risen and golden brown.
Transfer to a wire rack and leave to cool a little, but smothering with any combination of jam, cream, lemon curd or coconut cream!
Put the can of coconut milk in the fridge over night.
When your scones are nearly done, take the can out of the fridge, open it and pour out the coconut water. Then scoop out the thick cream that will have solidified.
Using a handheld electric whisk beat the coconut so that it is smooth, add the vanilla and sugar and beat until light and fluffy, with the consistency of whipped cream.
Use straight away or keep in the fridge for up to 3 days.
Chocolate Muffins, adapted from the Hummingbird BakeryMakes 12 2 eggs 200g caster sugar 130g plain flour 50g cocoa powder 2tsp baking powder a pinch of salt 160ml almond milk ¼tsp vanilla extract 160g Trex, gently melted 120g dark chocolate (make sure it is dairy free), melted
Preheat the oven to 170ºC, or 150ºC for a fan oven.
Put the eggs and the sugar in a stand mixer with paddle attachment and beat until pale and well combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder and salt. In a jug, combine the milk and vanilla extract. Gradually beat these two mixtures alternately into the egg mixture little by little. Beat until all the ingredients are well incorporated.
Stir in the melted butter with a wooden spoon until well incorporated and then stir in the chocolate.
Spoon the mixture into muffin cases until two-thirds full and bake in the preheated oven for 25-30 minutes or until risen and springy to the touch.
Leave the muffins to cool in the tray.