Dairy-free Chocoalte Scones

Dairy-free Chocolate Scones

1 1/2 c flour

1/2 c rolled oats

1/2 c sugar

1/4 c unsweetened cocoa powder

2 tsp. baking powder

1/2 tsp. salt

1/4 c unsalted dairy-free margarine*

1 6-ounce container of coconut milk plain yogurt**

1 egg white

1/3 cup semisweet chocolate chips***

Rolled oats (optional)

Preheat oven to 400° F.  In a medium bowl, combine flour, oats, sugar, cocoa powder, baking powder, and salt.  Using a pastry blender, cut in dairy-free margarine until mixture resembles coarse crumbs.  Make a well in the center.  Pour coconut plain yogurt, egg whites, and chocolate chips into the center well.  Using a wooden spoon, gradually stir together center mixture adding flour mixture a little bit at a time.  Stir together until mixture is wet.  On freezer paper (or a lightly floured surface), dump out mixture and knead by hand 10-12 times.  Roll or pat dough into an 8”x6” rectangle.  Using a pizza cutter, cut the dough into 12 equal sized pieces.  Place dough pieces 1” apart on a lightly greased baking sheet.  Sprinkle with additional oats, if desired.  Bake for 13-15 minutes or until the top of the scone is set.  Let cool on a wire rack for 5 minutes.  Serve warm.

  1. *Fleischmann’s Unsalted Margarine is dairy-free.  It contains soy lecithin, however, this has not been a problem with my soy allergy.

**You can buy coconut milk plain yogurt at Martin’s (out east) or at health food stores.  Look for it in the organic/health food refrigerator section of your supermarket.  If you cannot find coconut milk yogurt, you can substitute with soy plain yogurt, providing there are no soy allergies.

***Ghiardelli’s semi-sweet chocolate chips are currently dairy-free, though they were manufactured in a plant containing dairy products.  You can also buy dairy-free chocolate chips from www.glutenfreemall.com, however, they cost more.

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