Dairy Free, Egg Free, Nut Free Cinnamon Scones
Yield: 12 scones (Serves 12)
2 cups unbleached all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup dairy free margarine, chilled and cut into small pieces
3/4 cup cold soy milk
Cinnamon Filling (mix all ingredients together until they form a loose paste):
2 tablespoons dairy free margarine
1/2 cup brown sugar
1 tablespoon corn syrup
1 tablespoon cinnamon
In a large bowl, combine flour, sugar, baking powder, and salt with a spatula. Using a pastry blender or your hands, cut in margarine until mixture is crumbly. Make a well in the center of the flour mixture and add soy milk into the well, stirring with spatula until dough just comes together. The key to making soft and moist scones is to avoid over mixing. Kneading the dough for too long will cause it to become tough and you'll end up with hockey pucks instead of scones.
Preheat oven to 425ºF, and line a baking sheet with a silicone mat or grease with dairy free cooking spray. Set aside. Transfer dough to a floured surface and knead about 10 to 15 times. Divide dough into two balls. Roll each ball into a 1/2-inch-thick disk. Poke light holes and place cinnamon filling pieces inside. Fold the dough unto itself and form into a round ball again. Flatten to 1/2 inch thick and cut into six wedges. Repeat with the remaining ball. Place wedges on prepared baking sheet and bake for 18 minutes or until golden brown around the edges.
Nutritional Info (Per Serving)
Calories 202.8, Total Fat 7.41g, Cholesterol 0mg, Sodium 420.56mg, Potassium 59.48mg, Total Carbohydrates 32.1g, Fiber 0.94g, Sugar 14.17g, Protein 2.65g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.