Scones are one of my favorite coffee shop pastries, and I loved figuring out how to make them dairy-free, egg-free, and nut-free for our whole family to enjoy.
We also have been able to adjust this recipe to a baked milk option for my son who’s doing milk oralimmunotherapy (OIT).
Talk to your doctor about how to make this recipe safe for YOUR baked milk protocol if you are on one.
There are three possible dairy ingredients to work with, and it’s handy that this recipe is egg-free.
CHOCOLATE CHIP MINI SCONES
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons dairy-free butter
1 cup dairy-free milk
1 cup dairy-free chocolate chips (affiliate link)
Preheat oven to 350.
Combine flour, sugar, baking powder, and salt in your Kitchen Aid Mixer (affiliate link).
Add dairy-free butter and “cut it in” with your mixer on slow speed.
Once the butter is evenly cut into the mixture, slowly add the milk and continue mixing on low speed until combined.
Don’t over mix.
Add the chocolate chips in and mix a little bit more until evenly combined.
Remove the dough from the bowl. It will be a bit wet.
Place it onto a large cutting board generously covered with flour.
Separate the dough into two even portions.
For each portion, gently work flour from the board into the dough until it’s no longer sticky, making sure not to overwork it.
See video above.
Once the dough is no longer sticky, shape both portions into flat circles a half inch thick.
Cut both circles into 8 even triangles with a chef knife, making 16 total mini scones.
Transfer the scones to a baking sheet. (affiliate link)
Bake 30 minutes or until golden brown. We go 30 minutes for baked milk protocol.
Let us know how these worked in the comments! We’d love to know if you adapted them for a baked-in milk protocol. xo
Original Post 11-05