Dairy Free Berry Vanilla Scones
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
 
Tender flaky scones that are not only dairy free, but gluten free, too! These berry vanilla scones have just the right amount of sweetness and taste buttery… even though there’s no butter!
Serves: 8 scones
Ingredients
  • 280 Grams All Purpose Gluten-Free Flour Blend*
  • 1 Teaspoon Xanthan Gum , omit if your flour blend contains it
  • ¼ Cup Granulated Sugar
  • ¼ Cup Light Brown Sugar
  • 1 Teaspoon Salt
  • 1 Tablespoon Baking Powder
  • ½ Cup (4 oz.) Coconut Oil, kept solid*
  • 1 Egg , lightly beaten
  • ½ Vanilla Bean Pod , seeds scraped with the back of a knife
  • 1 Teaspoon Vanilla Extract
  • ¼ Cup Unsweetened Almond Milk , plus more for brushing
  • 1 Cup Fresh or Frozen Mixed Berries , if using frozen let them sit on the counter for 10-15 minutes before using.
For the Vanilla Glaze:
  • 2 Tablespoons Silk Vanilla Almond Creamer
  • ½ Vanilla Bean Pod , seeds scraped with the back of a knife
  • ½ Cup Powdered Sugar
Instructions
  1. Combine the flour, xanthan gum (if using), sugars, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to low to combine the ingredients.
  2. With the mixer running on low, add in the coconut oil and let it run until the coconut oil breaks up and the mixture resembles coarse crumbs.
  3. Add in the egg, vanilla beans, vanilla extract, and almond milk. Mix until just combined. The mixture may seem a bit dry at this point, but should come together once you add the berries.
  4. Stir in the berries until evenly distributed throughout the dough. If the mixture is dry and won’t come together, add almond milk (a tablespoon at a time) until it comes together.
  5. Pour the dough onto a silpat or parchment covered baking sheet and from into a disk. Press the disk out until the thickness is about an inch or so. Cut into 8 wedges and separate them out on the baking sheet. Place the baking sheet in the freezer while your oven preheats.
  6. Preheat the oven to 425º.
  7. Brush the scones lightly with almond milk and bake them for 17-20 minutes, or until golden brown around the edges.
  8. Let cool for 10 minutes on the baking sheet and then transfer the scones to a cooling wrack to cool completely.
  9. Once the scones are completely cool, making the glaze by whisking the cream, vanilla beans, and powdered sugar in a small bowl. Drizzle the glaze generously over the scones and serve.
  10. The scones will keep in an airtight container for 4-5 days.
Recipe Notes

*If you aren't gluten-free you can use the same weight in all-purpose flour.

*Be sure your gluten-free flour blend is dairy-free! Some use dry milk powder in them, so be sure to check your labels.

*You want the coconut oil to be solid, not liquid. If yours is in liquid state, simply refrigerate it until it's solid, but still a little soft.