Heart Shaped Cream Scones
These Dairy Free Cream Scones are made without any butter, just non dairy cream, yet they're fluffy, light and oh so delicious. Perfect for brunch of afternoon tea!
Servings 8 scones
Ingredients
- 3 cups all purpose flour
- 3 tablespoon cane sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup dried cranberries or cherries
- 1 ¼-1 ½ cup non dairy whipping cream or full fat coconut milk
Topping:
- 1 tbsp non dairy whipping cream of full fat coconut milk
- 1 tablespoon turbinado or Demerara sugar
Instructions
- In a large bowl combine flour, cane sugar, baking powder and salt. Whisk well to thoroughly combine. Add cranberries and mix again.
- Pour 1 ¼ cup whipping cream or coconut milk into flour mixture and toss and stir to combine. Add up to ¼ cup more cream if needed to form a cohesive dough. There should be no dry flour at bottom of the bowl and the dough should not be very sticky.
- Lightly flour a working surface and bring the dough together in a circle about ¾ inch thick. Cut into 8 even pieces.
- Transfer to a baking sheet lined with parchment paper or a silicone mat.
- Brush the tops of scones with additional cream and sprinkle with turbinado or Demerara sugar.
- Freeze scones for 15 minutes while you preheat oven to 425 degrees.
- Bake for 15-17 minutes or until golden brown. Cool briefly before serving.
Notes
- If you prefer round scones, use a biscuit cutter or cookie cutter to cut rounds. Bring scrapes together and cut again until all dough has been cut.
- As written, this recipe will produce large scones. You can halve the dough before cutting triangles to make small scones, if desired.
