Here is another recipe to prove that you are not missing out if you cannot have dairy! Scones! While I was still breastfeeding my daughter (who is allergic to dairy, eggs, peanuts and cashews), I myself could not eat any of the things she was allergic to. So whenever we go around to other people’s houses and scones were served, I have always felt so deprived! So I did a little bit of research online and found just the right recipe for dairy free scones… and this one is delicious! When served with jam and coconut yoghurt, this comes pretty close to the real deal (although obviously coconut yoghurt is no yummy cream.. mmm) but this satisfies the occasional craving for scones! So easy peasy to make too! Enjoy 🙂
3 cups of self raising flour
1 cup of coconut cream
1 cup of lemonade
Mix all the ingredients in a bowl and gently knead into a soft dough. Flatten dough using a rolling pin and using a round scone cutter cut them into round portions. Bake in a preheated oven at 170C for approx. 8 – 12 minutes, depending on your oven, or until they are nicely risen and slightly brown crusted.
To serve, cut scones into half horizontally, spread jam onto each side and spread a generous dollop of coconut yoghurt on top… and enjoy!