These Strawberry Choc Chip Scones are a recipe revamp of one of the first recipes I posted on mummybakesdairyfree. They are a twist on my Cheesy and Herby Dairy Free Scones and are, in mine and little one’s opinion, even tastier than the original. In fact they were demolished in less than 24 hours, so I’d say they were a hit in our house!
Strawberry choc chip scones
Sometimes the best creations come from a rainy day activity, and this one was just that! We made these on a drizzly Bank Holiday Monday and it really was a case of, lets chuck it in and see! Any recipe which includes chocolate is a winner with little one. Plus this recipe is a great way to use up any leftover Easter chocolate (that’s if you still have any)! Using strawberry flavoured milk gave the scones a milkshake flavour that works really well.
Baking with kids
Scones are a brilliant recipe to make with children. They need only a few (often store cupboard) ingredients and they let you get your hands messy!! Little one really enjoyed kneading the dough. Also rubbing the flour and spread together is brilliant for developing fine motor skills. We used our Easter animal cookie cutters, but by using different shaped cutters you can have great conversations using shape language. Bet you can’t tell that I used to be a primary school teacher!
We ate ours warm, but they would be lovely if you cut them in half and served them with jam! For little one’s second birthday we had a tea party style buffet. For the scones I mixed Violife Creamy with icing sugar which made a yummy cream to accompany the jam. Now, of course, the real question is… cream then jam, or jam then cream?
| Prep Time | 10 minutes |
| Cook Time | 12-15 minutes |
| Servings |
scones
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- 225 grams self raising flour sifted
- 55 grams dairy free spread I used Flora Freedom
- 40 grams dairy free chocolate I used Moo Free, broken into chunks
- 150 ml dairy free strawberry milk I used Koko strawberry flavour
Ingredients
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- Pre heat the oven to Gas Mark 7, 220 C.
- In a large bowl sift in the flour. Rub in the dairy free butter with your fingertips until there are no large lumps.
- Stir in the dairy free chocolate and pour in the dairy free milk, stirring until combined.
- Gently tip the soft dough out onto a floured board. Carefully knead the dough lightly.
- Pat the dough to create a round about 2 cm thick. Use a 5cm cookie cutter to stamp out as many scones as you can, placing them on a lined baking sheet with spaces in between each one.
- Carefully knead the remaining dough and repeat step 5 until the dough is used.
- Brush a little dairy free milk on the tops of each scone. Make sure it doesn’t run down the edges as it will cause an uneven bake.
- Bake for 12 to 15 minutes until risen and lightly golden. Cool on a wire rack.
Dairy, egg, soya, and nut free. Vegan
Freezable
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