Vanilla Dairy Free Sourdough Scones

My Vanilla Dairy Free Sourdough Scones feature a crispy outside and a delicately soft inside with a vanilla flavor. These scones are completely dairy-free, made with homemade plant-based buttermilk that helps them rise and stay tender. They're easy to prepare and pair wonderfully with dairy-free butter and your favorite jam.

By Rose Huxford

Scones are among my favorite breakfast options, particularly because they can range from sweet to savory by incorporating various ingredients like herbs, cheeses, and other seasonings. While I do appreciate a good savory scone, I have a special fondness for sweet ones served with warm butter and jam. Scones are relatively easy to make, despite being considered somewhat messy. However, by using certain techniques, you can minimize the mess on your counters. One of the most important things to keep in mind is making sure your butter is chopped into small cubes and very cold. I recommend cubing your butter and then placing them into the freezer for about 10 minutes. The chilled butter is what really helps give your scones that crispy and layered texture.

My Vanilla Dairy Free Sourdough Scones can actually be prepared without the sourdough, although you will need to adjust the amount of liquids. These scones are also dairy free, but you can make them with regular milk and butter, as well as using gluten-free 1:1 baking flour.

Vanilla Dairy Free Sourdough Scones

Yields: 8-10 scones

Pre-heat oven: 400 degrees F

Prep-time: 10 minutes

Chill-time: 10 minutes

Bake-time: ~25-30 minutes

Total-time: ~50 minutes

Equipment: (1) sheet pan, parchment paper, (2) large mixing bowls, liquid measuring cup, measuring cups, measuring spoons, whisk, spatula, pastry cutter (optional), plastic wrap, small dish, rolling pin, 1" round scone cutter, pastry brush, cooling rack.

Wet Mixture Ingredients

• 1 cup discarded sourdough (optional)

• 1/3 cup almond milk, or any non dairy or regular dairy milk *(if not using sourdough, use 1 1/3 cup milk)

• 1 tbsp apple cider vinegar, or white vinegar or lemon juice *(if not using sourdough, use 4 tbsp)

• 1 1/2 tsp pure vanilla extract

• 1 medium egg

Dry Mixture Ingredients

• 2 cups all-purpose flour, or gluten free 1:1 baking flour

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1 tbsp vanilla powder

• 3 tbsp cane sugar or monk fruit sweetener

• 1 1/2 sticks very cold butter, cubed (I used Earth Balance Dairy Free butter)

• Demerara sugar, or coarse brown sugar, for sprinkling

Directions

1. Pre-heat your oven to 400 degrees F.

2. Line a baking sheet pan with parchment paper and set it aside.

3. Cube your butter into 1/2 inch cubes and place them on a small plate and freeze for about 10 minutes, or until mostly firm.

4. To prepare homemade buttermilk, stir together almond milk and apple cider vinegar. Allow the mixture to rest for about 5 minutes.

5. In a large mixing bowl, whisk together sourdough, homemade buttermilk, vanilla extract and 1 egg until well blended. *If you're not using sourdough, omit from the wet mixture.

6. In another large mixing bowl, using a spatula stir together flour, salt, baking soda, baking powder, vanilla powder and cane sugar.

7. Next, add your chilled butter to the dry mixture. Use a pastry cutter or, if you prefer, clean hands to rub the cold butter cubes into the flour with your fingertips until the mixture has pea-sized lumps.

8. Slowly incorporate your wet mixture into the dry mixture about 1/4 cup to 1/2 cup at a time, keeping in mind that you may not require all of it, so avoid adding it all at once.. This helps you manage the moisture level. The dough should be moist but not wet, meaning it should stick together without being overly sticky or soggy. Gently stir with your hands until the dry ingredients are just moistened, you will be achieving a "shaggy dough" texture. Be careful not to over-mix, as this can cause gluten to form and result in tough scones.

9. Next, spread approximately 16-20 inches of plastic wrap on your clean countertop, then sprinkle some flour in the center.

10. Place the "shaggy dough" directly onto the piece of plastic wrap. Use the wrap to assist in forming the dough into a disc by smearing and blending the flour and butter mixture in a circular motion until you achieve your dough. Fold the plastic wrap over the dough to seal it tightly, then refrigerate it for approximately 10 minutes.

11. Sprinkle a some flour on your clean countertop, then place your chilled dough on it. Lightly dust a rolling pin with flour and roll out the dough to flatten it slightly into a rectangle. Fold the dough in half and roll it out again to approximately 1-inch thick. This method helps create layers. Dip your scone cutter in flour and cut out scones, placing them on your prepared baking sheet about 1/2-inch apart. For the leftover dough form it into a disc with your hands and add it to the sheet pan.

12. Lightly coat your scones with almond milk and scatter demerara sugar over them.

13. Bake for about 25-30 minutes, or until the scones are a nice golden color and almost doubled in size.

14. Allow to cool on a cooling rack for a few minutes, then enjoy with some butter and your favorite jam.

By Rose Huxford