25+ Delicious Dairy-Free Scone Recipes You’ll Love

Scones are a classic, beloved treat—perfect for breakfast, afternoon tea, or a simple snack.

However, if you’re following a dairy-free diet, you may have found it challenging to enjoy this flaky, buttery goodness.

Fortunately, we’ve got great news! You don’t have to miss out on scones just because you’ve ditched dairy. Whether you’re lactose intolerant, vegan, or simply prefer dairy-free foods, there are plenty of scone recipes that deliver on taste and texture without the dairy.

In this blog post, we’ve curated a list of 25+ dairy-free scone recipes that will leave you delighted.

From fruity and nutty variations to spiced and savory options, you’ll find a wide range of scones to suit your tastes.

These recipes are perfect for any occasion, and the best part is that they’re easy to make!

Get ready to enjoy your favorite scones—dairy-free and delicious!

25+ Delicious Dairy-Free Scone Recipes You’ll Love

With these 25+ dairy-free scone recipes, you can indulge in the deliciously tender, crumbly texture of scones without compromising your dietary preferences.

Whether you’re baking for yourself, family, or friends, these scones are guaranteed to be a hit at your next gathering.

So, grab your apron, preheat that oven, and get ready to savor these tasty treats!

Enjoy the variety, and don’t forget to experiment with your favorite fruits, spices, and dairy-free alternatives.

The world of dairy-free baking is full of possibilities—happy baking!

Dairy-Free Lemon Blueberry Scones

These dairy-free lemon blueberry scones are a refreshing treat that blends zesty lemon and sweet blueberries. With a light, flaky texture, these scones are perfect for a brunch or afternoon tea. The subtle hint of lemon balances beautifully with the burst of blueberries, making them a favorite for those avoiding dairy without compromising on taste.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut oil, chilled and solidified
• 1/2 cup almond milk
• Zest of 1 lemon
• 1 teaspoon lemon extract
• 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt.
3. Add the chilled coconut oil to the dry ingredients and use a pastry cutter or your fingers to incorporate it until the mixture resembles coarse crumbs.
4. Add the almond milk, lemon zest, and lemon extract to the dough mixture, and stir gently until just combined.
5. Carefully fold in the blueberries, being cautious not to break them apart.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Use a knife or a dough cutter to slice into 8 wedges.
7. Transfer the scones to the prepared baking sheet and bake for 18–22 minutes or until golden brown on top.
8. Allow the scones to cool on a wire rack before serving.

These dairy-free lemon blueberry scones offer a delightful combination of tart and sweet, with a soft and crumbly texture. They are ideal for a dairy-free brunch, or you can enjoy them as a snack with a hot cup of tea. The lemon’s refreshing flavor, paired with the juicy blueberries, makes each bite a satisfying experience. These scones freeze well too, so you can enjoy them anytime by reheating them slightly.

Dairy-Free Cinnamon Apple Scones

Warm, comforting, and full of flavor, these dairy-free cinnamon apple scones are perfect for the colder months. With chunks of sweet, juicy apples and a hint of cinnamon, these scones bring the flavors of a cozy autumn morning into any season. This recipe offers the ideal balance of sweetness and spice while remaining completely dairy-free.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk
• 1 large apple, peeled and diced
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt.
3. Add the chilled coconut oil and use a pastry cutter or your fingers to work it into the flour mixture until it forms coarse crumbs.
4. In a separate bowl, combine the applesauce, almond milk, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir gently to combine. Add the diced apples and fold them into the dough.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick round. Cut the dough into 8 wedges.
7. Place the wedges on the prepared baking sheet and bake for 20–25 minutes, or until golden brown on top.
8. Allow to cool slightly on a wire rack before serving.

These cinnamon apple scones have a delightful balance of sweetness and spice, with the apples adding a touch of natural moisture. The cinnamon brings a warm, aromatic flavor that pairs perfectly with a cup of coffee or tea. These scones are a comforting choice for those avoiding dairy and are a great option for breakfast or dessert. They are easy to make and can be stored for a few days or frozen for later enjoyment.

Dairy-Free Pumpkin Spice Scones

spice scones bring all the comforting flavors of autumn in a light, flaky pastry. Infused with pumpkin puree and aromatic spices like cinnamon and nutmeg, they are perfect for those who want to enjoy a seasonal treat without dairy. These scones offer a perfect balance of richness from the pumpkin and the warmth from the spices.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup pumpkin puree
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Cut the chilled coconut oil into the dry ingredients using a pastry cutter or your hands until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the pumpkin puree, almond milk, and vanilla extract.
5. Add the wet ingredients to the dry mixture and stir until just combined. If desired, fold in the dairy-free chocolate chips.
6. Turn the dough out onto a floured surface and shape it into a 1-inch thick circle. Slice it into 8 wedges.
7. Transfer the scones to the prepared baking sheet and bake for 20–25 minutes, or until golden brown.
8. Allow to cool for 10 minutes before serving.

These pumpkin spice scones are an autumnal delight with rich pumpkin flavor and a warm spice blend that’s sure to make any morning feel special. The slightly sweet and crumbly texture is just perfect with a cup of hot cider or coffee. Whether you’re baking for a fall celebration or just craving a comforting snack, these dairy-free scones are a must-try. They also freeze beautifully, so you can enjoy a homemade treat year-round.

Dairy-Free Chocolate Chip Scones

These dairy-free chocolate chip scones are a delightful mix of rich, semi-sweet chocolate chips and a light, flaky texture. The perfect treat for a breakfast or dessert, these scones are soft, slightly sweet, and filled with gooey pockets of chocolate. With simple ingredients and easy preparation, these scones will quickly become a favorite indulgence for anyone avoiding dairy.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 3/4 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut the chilled coconut oil into the dry mixture until it forms coarse crumbs.
4. Add the almond milk and vanilla extract, stirring gently to form a dough. Avoid overmixing.
5. Fold in the chocolate chips.
6. Turn the dough onto a lightly floured surface and gently form it into a 1-inch thick circle. Cut the dough into 8 wedges.
7. Place the scones on the prepared baking sheet and bake for 18–22 minutes, or until golden brown on top.
8. Allow to cool slightly before serving.

These chocolate chip scones are a delightful combination of rich chocolate and a light, buttery texture, even without dairy. The simplicity of the recipe makes it easy to whip up a batch whenever you’re in the mood for a sweet snack. They’re perfect for breakfast with a cup of coffee or tea, and the chocolate chips melt beautifully, making them irresistibly gooey. These scones are an excellent option for those with dairy sensitivities or anyone looking for a tasty treat.

Dairy-Free Strawberry Almond Scones

Fresh strawberries and the nutty flavor of almonds come together in these dairy-free strawberry almond scones. The scones are tender with a light crumb, thanks to the use of almond milk and coconut oil. They’re slightly sweet, slightly nutty, and packed with juicy strawberries, making them a delightful addition to any breakfast or brunch table.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup sliced strawberries (fresh or frozen)
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the chilled coconut oil and cut it into the dry ingredients until the mixture resembles coarse crumbs.
4. Pour in the almond milk and vanilla extract, and stir until just combined.
5. Gently fold in the strawberries.
6. Turn the dough onto a lightly floured surface, shape it into a round, and cut into 8 wedges.
7. Place the wedges on the prepared baking sheet and sprinkle sliced almonds on top.
8. Bake for 20–25 minutes or until golden brown on top.
9. Let the scones cool slightly before serving.

These strawberry almond scones are a deliciously light and fragrant option for those avoiding dairy. The juicy strawberries and crunchy almonds add both sweetness and texture, while the almond milk keeps the scones tender. They’re perfect for a morning pick-me-up or served as part of a brunch spread. These scones also freeze well, so you can make them ahead of time and enjoy them later, warmed up for a comforting treat.

Dairy-Free Coconut Macadamia Nut Scones

A tropical twist on classic scones, these coconut macadamia nut scones combine the rich flavor of coconut with the buttery crunch of macadamia nuts. The addition of coconut oil and almond milk ensures they remain soft and moist without any dairy. These scones are perfect for those looking for an exotic, slightly sweet treat to enjoy alongside their morning coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup shredded unsweetened coconut
• 1/2 cup chopped macadamia nuts

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, stirring until just combined.
5. Gently fold in the shredded coconut and chopped macadamia nuts.
6. Turn the dough out onto a floured surface and form it into a round, about 1 inch thick. Cut into 8 wedges.
7. Arrange the wedges on the prepared baking sheet and bake for 18–22 minutes, or until golden brown on top.
8. Allow to cool before serving.

These coconut macadamia nut scones are a delightful, tropical-inspired treat that’s perfect for those who want a dairy-free option without sacrificing flavor. The coconut adds a slight chewiness, while the macadamia nuts bring a crunchy, buttery richness. Whether served for breakfast or as a sweet snack, these scones are sure to transport your taste buds to a sunny paradise. They can be easily made ahead and enjoyed fresh from the oven or reheated for an afternoon treat.

Dairy-Free Chai Spice Scones

These chai spice scones are infused with a blend of warm spices, such as cinnamon, ginger, and cardamom, which make them an aromatic and comforting treat. Perfect for cozy mornings or an afternoon snack, these dairy-free scones are fluffy and rich in flavor, offering a lovely twist on the traditional scone with the comforting spices of chai.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and spices (cinnamon, ginger, cardamom, and cloves).
3. Cut in the chilled coconut oil until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, stirring gently until just combined.
5. Turn the dough onto a floured surface and shape it into a round about 1 inch thick. Cut into 8 wedges.
6. Place the wedges on the prepared baking sheet and bake for 18–22 minutes or until golden brown.
7. Cool on a wire rack before serving.

These chai spice scones provide a warm, flavorful experience with every bite, filled with the rich spices that define a comforting chai latte. The combination of cinnamon, ginger, and cardamom gives these scones their signature aromatic depth, while the coconut oil ensures a soft texture. They’re a fantastic choice for those avoiding dairy while still wanting to enjoy the delicious complexity of a spiced treat. Serve them with a cup of tea for an indulgent, cozy moment.

dairy-Free Orange Cranberry Scones

These dairy-free orange cranberry scones are a perfect balance of tangy and sweet, with fresh cranberries and a burst of citrus from orange zest. They have a slightly crumbly, yet soft texture and are lightly sweetened, making them an ideal snack or breakfast option during the holiday season or year-round for those avoiding dairy.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup orange juice
• Zest of 1 orange
• 1 cup fresh or dried cranberries
• 1/4 cup almond milk

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut the chilled coconut oil into the dry ingredients until it forms coarse crumbs.
4. In a separate bowl, combine the orange juice, zest, and almond milk.
5. Add the wet ingredients to the dry mixture and stir until just combined. Gently fold in the cranberries.
6. Turn the dough out onto a floured surface, shape it into a round, and cut it into 8 wedges.
7. Place the wedges on the prepared baking sheet and bake for 20–25 minutes or until golden brown.
8. Cool slightly before serving.

These orange cranberry scones are an invigorating and festive treat that pairs beautifully with a hot beverage. The combination of tart cranberries and fresh orange zest delivers a bright, refreshing flavor that contrasts wonderfully with the crumbly texture. These scones are perfect for holiday gatherings or any occasion when you want a burst of citrus flavor in a dairy-free form. They’re a crowd-pleaser and a great addition to a brunch spread.

dairy-Free Raspberry Almond Scones

These dairy-free raspberry almond scones are a delightful combination of juicy raspberries and crunchy almonds, creating a perfect balance of flavors and textures. The slight tartness of the raspberries paired with the nutty almonds makes these scones an irresistible treat, ideal for a cozy breakfast or afternoon tea.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, and stir until just combined.
5. Gently fold in the raspberries, being careful not to crush them.
6. Turn the dough out onto a lightly floured surface, shape it into a round about 1-inch thick, and cut it into 8 wedges.
7. Arrange the scones on the baking sheet and sprinkle the sliced almonds on top.
8. Bake for 20–25 minutes or until golden brown on top.
9. Cool slightly before serving.

These raspberry almond scones are a delicious blend of sweet and nutty, with a refreshing burst of raspberry flavor in every bite. The scones are soft and slightly crumbly, making them perfect for an elegant breakfast or a comforting snack. The almonds add an extra layer of crunch and richness, while the coconut oil ensures a dairy-free, tender crumb. These scones also freeze beautifully, making them a convenient and tasty option to have on hand for future cravings.

Dairy-Free Maple Pecan Scones

These dairy-free maple pecan scones bring the perfect blend of warm maple sweetness and toasted pecans, creating a rich and comforting flavor profile. The pecans add a satisfying crunch, while the maple syrup provides just the right amount of sweetness. These scones are perfect for a fall breakfast or dessert, offering a cozy, indulgent experience.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
3. Add the chilled coconut oil to the dry mixture and work it in until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the almond milk, maple syrup, and vanilla extract.
5. Pour the wet ingredients into the dry mixture and stir gently until just combined. Fold in the chopped pecans.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick round. Cut the dough into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–22 minutes, or until golden brown.
8. Let cool slightly before serving.

These maple pecan scones are a warm, indulgent treat that combines the rich, sweet flavor of maple ith the crunch of toasted pecans. The scones are light yet substantial, perfect for a leisurely breakfast or dessert. The maple syrup adds a natural sweetness that complements the nuttiness of the pecans, making each bite a satisfying experience. These scones are ideal for any occasion when you want to enjoy a comforting, dairy-free baked good.

Dairy-Free Peach and Ginger Scones

These dairy-free peach and ginger scones offer a delightful combination of sweet peaches and spicy ginger, making them a refreshing and unique treat. The juicy peaches add natural sweetness, while the ginger adds a zesty kick, creating a flavor profile that’s perfect for summer or early fall mornings. These scones are light, flaky, and incredibly flavorful.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1 large peach, peeled and diced
• 1/4 teaspoon ground cinnamon (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ginger.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, stirring gently to combine.
5. Carefully fold in the diced peaches and, if desired, the cinnamon.
6. Turn the dough out onto a lightly floured surface, shape it into a 1-inch thick round, and cut into 8 wedges.
7. Arrange the scones on the baking sheet and bake for 18–22 minutes, or until golden brown.
8. Let cool slightly before serving.

These peach and ginger scones are a wonderful balance of sweet, tart, and spicy. The peaches provide a natural juiciness, while the ginger offers a warm, zesty note that complements the fruit beautifully. These scones are perfect for summer breakfasts or afternoon tea, and they’re an excellent choice for anyone looking for a fruity, dairy-free baked good. They’re best served fresh, but you can also freeze them for later enjoyment.

Dairy-Free Apricot Pistachio Scones

These dairy-free apricot pistachio scones combine the tangy sweetness of apricots with the rich, buttery flavor of pistachios. The scones are soft and tender, with a delightful crunch from the nuts and a burst of fruit in every bite. They’re perfect for a brunch gathering or as a snack, offering a unique and flavorful twist on classic scones.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup dried apricots, chopped
• 1/4 cup chopped pistachios

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, stirring until just combined.
5. Gently fold in the chopped apricots and pistachios.
6. Turn the dough onto a lightly floured surface, shape it into a 1-inch thick round, and cut into 8 wedges.
7. Arrange the scones on the baking sheet and bake for 18–22 minutes, or until golden brown.
8. Allow to cool slightly before serving.

These apricot pistachio scones are a wonderful combination of sweet and savory flavors. The dried apricots bring a pleasant chewiness, while the pistachios provide a rich, nutty crunch. The result is a delightful, dairy-free scone that’s perfect for brunch or a snack. These scones pair beautifully with tea or coffee, making them a great option for a special occasion or just a treat to brighten your day.

Dairy-Free Carrot Cake Scones

These dairy-free carrot cake scones bring all the flavors of your favorite carrot cake into a scone form. With grated carrots, warm spices like cinnamon and nutmeg, and a slightly sweetened dough, these scones offer a moist, tender texture that’s perfect for breakfast or dessert. Topped with a light glaze, they are a delightful, healthy, dairy-free indulgence.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1 cup grated carrots (about 2 medium carrots)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, stirring gently to combine.
5. Fold in the grated carrots.
6. Turn the dough onto a lightly floured surface, shape it into a 1-inch thick round, and cut into 8 wedges.
7. Place the scones on the baking sheet and bake for 18–22 minutes, or until golden brown.
8. Cool slightly before drizzling with a light glaze (optional).

These carrot cake scones are the perfect treat for anyone who loves the flavors of carrot cake but wants a dairy-free option. The grated carrots provide moisture, while the cinnamon and nutmeg create that signature carrot cake flavor. With a slightly crisp exterior and a soft, tender inside, these scones are a perfect breakfast or dessert to share with loved ones. The optional glaze adds a touch of sweetness, making them even more indulgent.

Dairy-Free Banana Walnut Scones

These dairy-free banana walnut scones are a perfect combination of sweet bananas and crunchy walnuts. The ripe bananas add moisture and natural sweetness, while the walnuts bring a satisfying crunch and nutty flavor. These scones are a perfect breakfast or afternoon snack, offering a hearty, dairy-free treat that’s packed with flavor.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 ripe banana, mashed
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk, mashed banana, and vanilla extract, stirring gently to combine.
5. Fold in the chopped walnuts.
6. Turn the dough onto a lightly floured surface, shape it into a 1-inch thick round, and cut into 8 wedges.
7. Place the scones on the prepared baking sheet and bake for 18–22 minutes, or until golden brown.
8. Cool slightly before serving.

These banana walnut scones are a deliciously moist and nutty treat that’s perfect for anyone avoiding dairy. The natural sweetness of the banana gives the scones a tender, rich texture, while the walnuts add a satisfying crunch. They make a great breakfast or snack option, and the combination of flavors makes them perfect for any time of day.

Dairy-Free Lemon Blueberry Scones

These dairy-free lemon blueberry scones are a zesty and refreshing treat, combining the tartness of fresh lemon with the sweetness of blueberries. The scones are soft and slightly crumbly, perfect for a light and uplifting breakfast or afternoon snack. They’re easy to make, and the burst of citrusy flavor makes them an ideal choice for those looking to brighten their day with a dairy-free indulgence.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen)
• 1 tablespoon fresh lemon juice (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, stirring gently until just combined.
5. Carefully fold in the blueberries, being careful not to break them up too much.
6. Turn the dough onto a lightly floured surface, shape it into a 1-inch thick round, and cut it into 8 wedges.
7. Arrange the scones on the baking sheet and bake for 20–25 minutes, or until golden brown.
8. Optional: Drizzle with a light lemon glaze made from powdered sugar and lemon juice.
9. Cool slightly before serving.

These lemon blueberry scones are a perfect balance of tart and sweet. The citrusy lemon zest adds a fresh brightness, while the blueberries provide juicy pockets of flavor in every bite. The scones are light, moist, and full of flavor, making them a great option for breakfast, brunch, or an afternoon pick-me-up. Whether you choose to add the lemon glaze or not, these scones are sure to become a favorite in your dairy-free recipe collection.

Dairy-Free Sweet Potato Pecan Scones

These dairy-free sweet potato pecan scones are rich and hearty, with the sweetness of roasted weet potatoes and the crunch of toasted pecans. The combination of these flavors results in a comforting, slightly savory scone that’s perfect for colder months or as an autumn-inspired treat. They’re a great dairy-free breakfast option that’s both satisfying and delicious.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup mashed roasted sweet potato (about 1 small potato)
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup chopped toasted pecans

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the mashed sweet potato, almond milk, and vanilla extract, stirring until the dough just comes together.
5. Gently fold in the toasted pecans.
6. Turn the dough out onto a lightly floured surface, shape it into a 1-inch thick round, and cut into 8 wedges.
7. Place the scones on the prepared baking sheet and bake for 20–25 minutes, or until golden brown.
8. Let the scones cool slightly before serving.

These sweet potato pecan scones are a rich, comforting treat that’s perfect for a hearty breakfast or as part of a fall brunch spread. The roasted sweet potato provides a natural sweetness and moist texture, while the toasted pecans add a lovely crunch and nuttiness. These scones are sure to warm you up and satisfy your cravings for a dairy-free indulgence that’s both healthy and delicious.

airy-Free Chocolate Coconut Scones

These dairy-free chocolate coconut scones offer a decadent and tropical twist on a classic avorite. The combination of rich, dairy-free chocolate chunks and the chewy texture of coconut makes these scones irresistibly indulgent. The scones are soft and flaky, perfect for a sweet snack or dessert, and are sure to satisfy any chocolate lover’s cravings.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chunks
• 1/2 cup shredded unsweetened coconut

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, stirring gently until just combined.
5. Fold in the chocolate chunks and shredded coconut.
6. Turn the dough out onto a lightly floured surface, shape it into a 1-inch thick round, and cut it into 8 wedges.
7. Place the scones on the prepared baking sheet and bake for 20–25 minutes, or until golden brown.
8. Cool slightly before serving.

These chocolate coconut scones are a rich, tropical treat that combines the deep flavor of dairy-free chocolate with the chewy texture of coconut. The scones are light and flaky, with a satisfying crunch from the coconut, making them the perfect dessert or snack for any time of day. Whether served with a cup of coffee or tea, these scones are sure to impress anyone who loves the combination of chocolate and coconut.

Dairy-Free Pear and Cardamom Scones

These dairy-free pear and cardamom scones are a fragrant and flavorful option for anyone looking for something a little different. The natural sweetness of ripe pears pairs beautifully with the warm, aromatic flavor of cardamom, creating a unique scone that’s perfect for the fall or winter months. Soft, flaky, and delicately spiced, these scones make for a comforting and indulgent breakfast or snack.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1 ripe pear, peeled and diced

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, stirring gently until just combined.
5. Gently fold in the diced pear, being careful not to crush it.
6. Turn the dough out onto a lightly floured surface, shape it into a 1-inch thick round, and cut it into 8 wedges.
7. Arrange the scones on the prepared baking sheet and bake for 18–22 minutes, or until golden brown.
8. Allow to cool slightly before serving.

These pear and cardamom scones are a delightful and fragrant treat. The juicy pears provide a natural sweetness and moisture, while the cardamom adds a unique, aromatic depth. These scones are perfect for breakfast or an afternoon snack, offering a warm, comforting flavor that’s perfect for the cooler months. They are a great dairy-free option for those who enjoy subtly spiced baked goods.

Dairy-Free Apricot Ginger Scones

These dairy-free apricot ginger scones are a delightful combination of sweet and spicy flavors. The soft, chewy apricots are complemented by the zing of fresh ginger, creating a complex flavor profile that’s both sweet and tangy. Perfect for those who enjoy a fruity and spicy scone, these are an ideal addition to a morning breakfast or an afternoon tea.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1/2 cup dried apricots, chopped
• 1 tablespoon fresh ginger, grated

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground ginger.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, stirring gently until just combined.
5. Fold in the chopped apricots and fresh ginger.
6. Turn the dough onto a lightly floured surface, shape it into a 1-inch thick round, and cut into 8 wedges.
7. Place the scones on the prepared baking sheet and bake for 18–22 minutes, or until golden brown.
   These apricot ginger scones are a flavorful and aromatic treat with the perfect balance of sweetness and spice. The apricots provide a soft, chewy texture, while the ginger gives a fresh, zesty kick that pairs beautifully with the fruit. These scones are perfect for anyone who loves fruity, spicy baked goods and are an excellent choice for a dairy-free snack or breakfast.

Dairy-Free Cranberry Orange Scones

These dairy-free cranberry orange scones are a festive and tangy treat, with the tartness of cranberries balanced by the bright citrus notes of orange. The scones are slightly crumbly and soft, with a wonderful balance of sweetness and tartness that makes them ideal for breakfast, brunch, or even a holiday gathering.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• Zest of 1 orange
• 1/2 cup coconut oil, chilled
• 1/2 cup almond milk
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.
3. Cut the chilled coconut oil into the dry ingredients until the mixture resembles coarse crumbs.
4. Add the almond milk and vanilla extract, stirring gently until just combined.
5. Gently fold in the cranberries.
6. Turn the dough onto a lightly floured surface, shape it into a 1-inch thick round, and cut into 8 wedges.
7. Arrange the scones on the prepared baking sheet and bake for 18–22 minutes, or until golden brown.
8. Cool slightly before serving.

These cranberry orange scones are a wonderfully tangy and sweet option, with the bright orange zest complementing the tart cranberries perfectly. They’re soft and slightly crumbly, making them a delightful choice for a morning treat or a holiday dessert. Whether you’re serving them at a special event or just enjoying them at home, these scones are a delicious and dairy-free addition to your baking repertoire.

Note: More recipes are coming soon