Scones: Dairy, Gluten, Egg, Soya, Oat, Nut & Peanut Free


Who can resist a scone? Being dairy, gluten AND egg free, I wasn’t holding out much hope. But these are suprisingly tasty (especially with a big dollop of strawberry jam on top)!

Please give them a try and let me know how you get on.




200g      Gluten Free Plain Flour (Doves Farm Flour)

50g         Dairy Free Spread (Pure Free From)

25g         Caster Sugar

1              Egg equivalent (Orgran ‘No Egg’ Egg replacer) See Egg replacement guide here

1 Tbsp   Dairy Free Milk Substitute (Oat, Almond, Coconut, Soya, etc)

1 tsp      Baking Powder (Dr. Oetker)

1             Pinch of Salt

50g        Raisins or Dairy Free Chocolate Chips


  1. Set your oven to 200C
  2. Sift together the flour, baking powder and salt into a large bowl.
  3. Rub in the dairy free spread until it becomes fine breadcrumbs
  4. Add the sugar and raisins (or chocolate) and stir.
  5. In a separate bowl, make up the egg replacement mixture and add the dairy free milk.
  6. Make a well in the dry mixture and stir forming a thick dough. (Add more dairy free milk if necessary)
  7. Flour your work surface, knead and roll out your dough to around 1cm thick
  8. Use your cutter to cut into rounds or desired shapes.
  9. Put in the centre of a preheated oven at 200C for 15 mins (or until golden brown)
  10. Serve with dairy free spread and jam.


  • Cinnamon & raisin (Add cinnamon for a more festive taste)
  • Dairy Free Chocolate Chips (Moo Free Chocolates, Supermarket Own Brands)
  • Cheese (Dairy free cheese such as Violife)

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