dairy-free almond scones
The art of practical gift-giving and the birth of a dairy-free almond scone recipe
A couple of months ago my sweet husband of 10 years surprised me with an overnight trip to an adorable B&B to celebrate our first decade together! Of course, while enjoying the incredibly delicious food, my mind was wandering towards recreating some of the fares once back home. (dairy-free almond scones were a top priority, yum!) We were able to reflect on the last ten years and laugh together at all of the memories that are no longer cautiously funny, but truly hilarious! For those of you unfamiliar with Mr. Hobbies So Fancy, he has always been a practical gift giver. Allow me to give you an example of a couple of the very
“thoughtful”, I mean, practical gifts, given over the last decade. My personal favorite was our very first Anniversary. Apparently, after careful observation, he decided a steam mop should do the trick! Talk about making a gal feel special! Whew, he really nailed it, ladies and gentlemen. Feel free to take notes! On our 3rd Christmas together he “surprised” me with the down mattress topper that we had researched together on Amazon.
Heavenly dairy-free almond scones
On our Aniversary trip, we literally ate some of the most delicious food we will ever eat. A true splurge. Anyhow, most of it I will not be able to recreate. To say The Inn at Little Washington was fancy is an understatement at best. But, I did enjoy a delicious almond scone that is completely replicable. Of course, my dairy-free almond scones would have to be just as good. So, I took a stab at it and was pleasantly surprised. I believe my family enjoyed them as well. My proof, none survived past the second day.
Dairy-free doesn’t mean flavor-free
If you are curious about dairy-free but worried about possibly missing out on your favorite foods, these dairy-free almond scones might help you convert. These scones are every bit as light and fluffy, buttery and delicious as a typical scone that is loaded with butter and cream. Over the last year, I have converted many recipes to dairy-free or vegan. I refuse to miss out on my favorite foods, but also would like to miss out on the eczema they cause me.
A box grater delivers fluffy baked goods
When making scones, pie crust and certain cookies I love to use a box grater to cut the frozen fats into my flour mixture. I have an old farmhouse cookbook that gave me this idea. I will never go back to using a food processor or knife to cut them in. Even a pastry cutter doesn’t match. When you grate your butter (or in this case vegan butter or coconut oil) into your flour mix it creates a lot less heat. Therefore, leaving your fats still frozen or very cold. When you freeze your fats you allow them to melt during the baking process, creating pockets of air. These pockets of air translate to very light and fluffy baked goods! You want to be able to see the round pea sized fats in your dough as you roll it out. Trust me, freeze your vegan butter, coconut oil, and almond paste when making these dairy-free almond scones.
The perfect breakfast treat for company
If you are having company to your home to celebrate Thanksgiving together, you will want to serve these dairy-free almond scones to your guests! They are perfect with coffee or tea. You can serve them as a quick breakfast, or as an accompaniment to a brunch. You can put a platter of these out on Thanksgiving morning to avoid having a crowd of people in search of breakfast while you are trying to prepare a feast. Even a large kitchen can feel like a toy kitchen come Thanksgiving morning. The goal is to keep as many people out as possible (unless they are an active participant in the feast preparation!) Throwing these dairy-free almond scones at all the hungry folks attempting to “enter at their own risk,” into your kitchen, can save your sanity. While these melt in their grateful mouths they will reflect on what a great cook and hostess you are! Impressive! Happy Thanksgiving!
|Cook Time:||20 min|
|Prep Time:||10 min|
|Total Time:||30 min|
* 1/2 cup sugar
* 1/2 teaspoon salt
* 1 Tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/2 cup vegan butter- frozen ( I used Earth Balance soy-free buttery sticks) could sub coconut oil
* 8 ounces almond paste- frozen ( I make my own) see above for recipe
* 1 cup non-dairy milk of choice
* 1 Tablespoon lemon juice or apple cider vinegar
* 1 1/2 teaspoon almond extract
* 1 egg (if egg allergy, use a chia egg or flax egg. They may have a slightly different texture, however) 1Tbls ground chia/flax 2.5 Tbls water (whisk together and let sit until it is gummy and has an egg-like consistency)
* 1 egg whisked with 1 tablespoon of cool water (for egg allergy - omit and use melted coconut oil instead)
* sliced almonds
2. Mix non-dairy milk and lemon juice or vinegar together- let sit and curdle
3. Place first 5 ingredients into a larger bowl and gently whisk together or sift
4. Grate the vegan butter and the almond paste into the flour mixture
5. Gently stir or mix with your hands until it resembles small peas
6. Add egg (or egg alternative) and almond extract to the curdled "buttermilk", stir
7. Make a well in the flour mixture and pour the wet ingredients into the dry
8. Stir just until mixed with your hands or a spoon
9. Place dough onto a lightly floured surface and knead gently into a uniformed, smooth circle
10. Dust the top lightly with flour and roll into 1-inch thickness
11. Cut with a biscuit cutter, cookie cutter, or into triangles with a knife
12. Place on a parchment-lined baking sheet
13. Brush the tops with egg wash (or melted coconut oil) and sprinkle with sugar and sliced almonds
14. Bake at 400 degrees until golden brown, for roughly 15-20 minutes
15. Cool on a baking rack