Baking Is Good For The Soul & Dairy Free Scone Recipe
Baking is good for the soul, it allows us to get off the world and forget our troubles, even if for a little bit. Making these dairy free scones might be just the trick. Soft, buttery, without the dairy, and slightly sweet. Enjoy these traditional British buttermilk, BETTERmilk, scones, and give your body a much needed rest.
This post may contain affiliate links, which means I make a small commission at no extra cost to you. Thank you in advance for your support.
Mixing, measuring, scraping and spreading, all provide a peaceful respite from the busy world outside, and it’s why I wholeheartedly believe baking is good for the soul.
My Good For The Soul Baking Process
I’ve always enjoyed baking. For me it’s a wonderful way to get my mind off of things for a moment, and I find it’s a peaceful distraction.
The relaxing part of baking begins before I even start baking. Flipping through cookbooks, looking at pictures, all a way to find something that delights and appeals to my senses.
Then I browse the list of ingredients looking to see if they are healthy, or if there is a way I can make it healthier. Most often this is the case. I look for a traditional recipe, and then I play with it to see if I can make it healthier.
Most often this is the case. I look for a traditional recipe, and then I play with it to see if I can make it healthier.
Once I’ve picked out the recipe I want to make, I put on classical music, pull out all of the ingredients, and start measuring. I really like this part of the process, as I enjoy measuring, sifting, and pouring, and it’s where I really get into that peaceful zone.
5 Reasons Why Baking Is Good For The Soul
As a busy care partner for my guy with Parkinson’s disease, here are my top 5 reasons why I feel baking is good for the soul.
- Decreases my anxiety – going through all of the baking steps – measuring, sifting, mixing, kneading etc. all help to reduce any stress or anxiety I may have.
- Meditative – the process of baking has always put me in a calm and meditative state, no matter what is going on in my life. The kitchen is where I am comfortable, and baking helps me to relax.
- Creativity – baking makes me feel creative, like an artist, because I am making, or at least trying to make, something beautiful.
- Caring – I like to bake yummy treats for family and friends, and it’s a great way to show someone you care.
- Grounds – baking helps me feel grounded and connected to people and to my past. There are many recipes I continue to use that have been past down in our family from generations.
A Favorite Recipe – Traditional British Dairy Free Scones
Breakfast biscuits and breads are probably one of my most favorite things to eat, so I put a lot of effort into making healthier breakfast treats.
It’s fun to whip up homemade breakfast treats for friends and family on weekends, and this wonderful Traditional British Dairy Free Scone tastes delicious, and takes no time to make at all.
I used my sourdough starter to really up the scone game but I’ve also given you directions on how to make these scones without using a sourdough starter. Either way they taste absolutely delicious.
Recipe Tips
For a flakier scone, make sure the butter you are using is cold. And when you are mixing in the butter, do not over mix. You want to actually see small pieces of butter (like the size of peas) rather than it all mixed together.
Sourdough starter discard gives these scones an awesome taste and texture. BUT if you do not have sourdough starter discard, that is okay! Just double up on the amount of milk and apple cider vinegar you use (1C of alternative milk and 2tsp of apple cider vinegar).
Notes About This Recipe
I like to use organic unsweetened soy milk for baking but feel free to use any alternative milk you prefer.
If you wish, you can cut these scones into triangle shapes, instead of round, which is the more American style of making scones. Whatever you prefer!
Handy Kitchen Tools For This Recipe
- large mixing bowl
- small mixing bowl
- Whisk
- wooden spoon or silicone spatula for mixing
- measuring cups
- measuring spoons
- pastry cutter
- round shaped cutter to shape the scones; I just use the opening of a drinking glass
- Baking Sheet
- parchment paper OR silicone baking sheet
- Cooling rack
- basting/pastry brush
Traditional British Dairy Free Scones Ingredients
- 1 tbsp ground flax seeds
- 2 1/4 cup all-purpose flour I like to use organic flours
- 1 tbsp baking powder
- 1/4 cup white sugar I always use organic sugars
- 1/2 tsp sea salt
- 3/4 cup non-dairy butter (cold)
- 1/2 cup non-dairy milk I like to use organic unsweetened soy milk
- 1 tsp apple cider vinegar
- 1/2 cup sourdough starter discard
optional ingredients you may want to consider
If you want a little texture to your scone, feel free to add ingredients such as berries, raisins, and figs.
If you want a little crunch, you can add a variety of crushed nuts, such as walnuts, pecans, almonds etc.
Finally, if you are a chocolate lover, consider adding mini chocolate chips to your scone dough…yum!
Traditional British Dairy Free Scones Preparation
Preheat oven to 375° Fahrenheit.
Line a baking sheet with either a silicone non-stick mat or unbleached parchment paper.
In a small bowl, measure out the ground flax, and add 3Tb of filtered water. Stir to combine. Set aside to thicken into a gel like consistency. Approx. 10min.
Traditional British Dairy Free Scones Directions
In a large mixing bowl, measure out the flour, baking powder, sugar, and salt.
Whisk all of the dry ingredients together until well combined.
Cut the cold butter into the dry mixture.
Using the pastry cutter, press and combine the butter into the flour mixture until it resembles a course bread crumb texture. Do not overmix.
Measure out the non-dairy milk.
Add the apple cider vinegar, sourdough starter discard, and flax egg to the milk, and stir until combined.
Pour the milk mixture into the flour mixture.
Carefully mix the dough until JUST combined. Do not overmix.
Flour the surface where you will be making your scone shapes.
Gather up the dough and place it on your floured surface. Gently pat the dough, using your hands, into a round circle that is approximately 1/2″-1″ thick.
Using the round cutter, or in my case a drinking glass. Cut all of the dough into shape and place each scone onto the baking sheet.
Brush each scone with a little bit of non-dairy milk, using the pastry brush.
Sprinkle each scone with a little bit of sugar.
Place scones into the oven, and bake for approximately 15-20min or until the tops are a light golden brown.
When the scones are done, take them out of the oven, and place them on a rack to cool.
Enjoy!
How To Store
These scones are stored best in a glass container that can be tightly sealed. They will last about 4-5 days if stored in the fridge, and about 3-4 days if left out on the counter.
check out these other fun dairy free recipes
A Sugar Free Peach Cobbler With Drop Sourdough Biscuits
Oatmeal Bake Breakfast – indulge in this wonderful cake for breakfast!
Let’s Be Social
If you make, and enjoy, these yummy Traditional British Dairy Free Scones, I would love it if you give this recipe 5 stars and/or comment below.
You can also follow me and my life on Cape Cod on my Instagram page @parkinsons_and_us.
FREE Guide – 10 Green Smoothie Recipes Guide
Grab this FREE GUIDE with 10 delicious green smoothie recipes! A great care partner support guide to help you get those fruits and veggies in every single day!
VIDEO: Step by step directions on how to make Traditional British Dairy Free Scones
Printable Recipe For You To Enjoy
Traditional British Dairy Free Scones
Equipment
- wooden spoon or silicone spatula for mixing
- round shaped cutter to shape the scones; I just use the opening of a drinking glass
- parchment paper OR silicone baking sheet
- basting/pastry brush
Ingredients
- 1 tbsp ground flax seeds
- 2 1/4 cup all-purpose flour I like to use organic flours
- 1 tbsp baking powder
- 1/4 cup white sugar I always use organic sugars
- 1/2 tsp sea salt
- 3/4 cup non-dairy butter (cold) I like to use Earth Balance for cooking
- 1/2 cup non-dairy milk I like to use organic unsweetened soy milk
- 1 tsp apple cider vinegar
- 1/2 cup sourdough starter discard
Instructions
Preparation
- Preheat oven to 375° Fahrenheit.
- Line a baking sheet with parchment paper OR silicone baking sheet.
Directions
- Place the ground flax seed into a small mixing bowl. Add 3Tb of filtered water, and stir until combined. Set aside to thicken, approx. 10-15min. This will be your egg substitute.
- In a large mixing bowl, measure out the flour, baking powder, sugar, and salt.
- Whisk all of the dry ingredients together until well combined.
- Cut the cold butter into the dry mixture.
- Using the pastry cutter, press and combine the butter into the flour mixture until it resembles a course bread crumb texture. Do not overmix.
- Measure out the non-dairy milk.
- Add the apple cider vinegar, sourdough starter discard, and flax egg to the milk, and stir until combined.
- Pour the milk mixture into the flour mixture.
- Carefully mix the dough until JUST combined. Do not overmix.
- Flour the surface where you will be making your scone shapes.
- Gather up the dough, and place it on your floured surface. Gently pat the dough, using your hands, into a round circle that is approximately 1/2"-1" thick.
- Using the round cutter, or in my case a drinking glass, cut all of the dough into shape and place each scone onto the baking sheet.
- Brush each scone with a little bit of non-dairy milk, using the pastry brush.
- Sprinkle each scone with a little bit of sugar.
- Place scones into the oven, and bake for approximately 15-20min or until the tops are a light golden brown.
- When the scones are done, take them out of the oven, and place them on a rack to cool.
- Enjoy!
Notes
- For a flakier scone, make sure the butter you are using is cold. And when you are mixing in the butter, do not over mix. You want to actually see small pieces of butter (like the size of peas) rather than it all mixed together.
- I like to use organic unsweetened soy milk for baking but feel free to use any alternative milk you prefer.
- Sourdough starter discard gives these scones an awesome taste and texture. BUT if you do not have sourdough starter discard, that is okay! Just double up on the amount of milk and apple cider vinegar you use.
- 1C – alternative milk
- 2tsp – apple cider vinegar
- If you wish, you can cut these scones into triangle shapes instead of round. Whichever you prefer.
- These scones are stored best in a glass container that can be tightly sealed. They will last about 4-5 days if stored in the fridge, and about 3-4 days if left out on the counter.
