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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.

Personally, I love they are yeast-free, too. 

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 already egg-free.

Otherwise, enjoy these as allergy-friendly and vegan.

Nobody will know otherwise! And really, they are very easy to make.

Every time I make this recipe, I'm surprised at how fast and simple it is.

And I convince myself that I'm definitely making them again soon!

SCONE REVIEWS

"Good morning, Ms. Jamie!!! I just had to share my scone experience with you, since I used your recipe. I just used blueberries instead of chocolate chips! My 3 year old grandson has allergies too... Oh my goodness, they are amazing! I had some fresh blueberries on hand. Thank you, thank you!!!"

"I love love love this recipe! As someone with abnormally weird allergies, I'm so happy that I can still enjoy food like this!!"

"Love it! Going to make them again! Did an espresso glaze on top. Needless to say AWESOME!! Never made scones before so this was so simple. THANK YOU." Pinterest review.  

 

USE STICKS OF DAIRY-FREE BUTTER CHILLED

I always used dairy-free stick butter in my scones, and they always turned out perfectly.

Then one day I was void of butter sticks and just measured out six tablespoons from our tub of dairy-free butter.

The dough was extra sticky, I had to add more flour, and our scones baked up puffier than ever.

But we like them flatter and flakier.

The tub butter was just too soft for this recipe.

I'll make sure to use chilled sticks of dairy-free butter from now on.

Hope that helps!

See the recipe below.

CUTTING IN DAIRY-FREE BUTTER

What makes scones so tasty is the amount of dairy-free butter worked into the flour.

Instead of melting it and pouring it into the flour, we cut cold butter into the flour until it's evenly dispersed and crumbly.

This same concept is done with biscuits and pies.

Traditionally, butter is cut into flour using a fork, like our grandmothers used.

Now, you can buy a pastry cutter (affiliate) that will work the butter in much faster. We love ours.

However, in true Jamie fashion, I figured out the fastest short cut is to just cut the butter in with my Kitchen Aid mixer. I'm lazy. And it's fast.

I can have scone dough in the oven within 20 minutes this way.

And that means scones are ready in less than an hour from start to finish. Boom!

If you have a Kitchen Aid Mixer, start by putting your flour, sugar, salt, baking soda in the mixing bowl. Then add your butter.

With the mixer paddle on the lowest setting, let the mixer cut the butter in until evenly distributed and the flour is crumbly.

Easy peasy!

Now here's the recipe.

CHOCOLATE CHIP SCONES RECIPE
DAIRY, EGG, & NUT FREE

See our video in this post for a quick visual tutorial.

Makes 16 mini scones or 8-12 regular size scones

INGREDIENTS

2 cups all-purpose flour
2-4 tablespoons all-purpose flour for cutting board
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons of dairy-free butter stick (chilled)
1 cup dairy-free milk
1 cup dairy-free chocolate chips

NOTE FOR MINI SCONES

The recipe below makes 8 regular scones.

But you can make 16 mini scones, if you prefer.

To make 16 smaller scones, one the extra flour is folded in...just separate it into two even parts.

Shape each dough ball into two small flat circles with your hands, ½" thick.

Cut each circle into 8 small pieces, for a total of 16 small mini scones. 

DIRECTIONS

Preheat oven to 350.

Combine 2 c. flour, 2 Tbs. sugar, 1 Tbs. baking powder, ½ tsp. salt, and 1 c. dairy-free chocolate chips in your electric mixer bowl (affiliate link).

Add 6 Tbs. chilled dairy-free stick butter, cut into 6 pieces, and cut it into your flour mixture with your mixer on slow speed. Or you can cut the butter in with a pastry cutter.

Once the butter is evenly cut into the flour, slowly add 1 c. dairy-free milk to the bowl and fold the mixture together just until combined. Don't over mix. 

Remove the dough from the bowl. It will be shaggy wet.

Place wet dough onto a large cutting board generously covered with 2 tablespoons of flour. 

Gently fold in the flour by folding the dough in half a handful of times, until it's no longer sticky. This helps "layer" the dough for flaky scones.

If it's still too sticky for a knife to cut through cleanly, fold in 1-2 more tablespoons of flour. This depends on humidity in your house, typically. 

Once the dough is no longer sticky, shape the dough into one or two flat circles a half inch thick using your hands. No rolling pin needed.

Two flat circles for 16 mini scones. One big flat circle for 8-12 regular scones.

Cut each circle into 8 even triangles with a chef knife. 

Transfer the scones to a baking sheet. (affiliate link)

At 350 degrees, bake 25-30 minutes or until golden brown. We go 30 minutes for baked milk protocol and because they turn out best that way.

Even though they look done sooner, the longer bake makes them dryer and flaky like a true scone, our favorite!

Remove from oven and enjoy warm. Or let cool on a drying rack.

Store cooled scones in an airtight container.  

Hope you love these dairy and egg free chocolate chip scones as much as we do!

You can save these scones on Pinterest. 

And click here for more breakfast ideas that are dairy-free! 

This post was originally published in November 2005.