Dairy Free Irish Scones will help make your Irish meal complete. Just a tiny bit sweet they are a perfect complement to a big hearty meal. Don’t forget breakfast!
I am an ethnic mix as most Americans are – in my case, Irish is the biggest percentage. So it is with great pride that I celebrate St. Patrick’s Day and the ‘wearin’ of the green’.
What makes it so fun is that other people celebrate too. When I was growing up mom always had an Irish main dish on the table. Every year! I don’t remember anything else being ‘Irish’ though.
Also, I have heard that it is pretty much an American tradition. It’s the Irish Immigrants who are celebrating their ancestry more than St Patrick. So I say, why not, ‘Party On”!
Scones vs. Biscuits vs. Cookies
- In America, biscuits are light and fluffy and made very gently. In Ireland and the UK, biscuits are cookies.
- In America cookies are cookies.
- Scones were introduced to America and they are heavier than American biscuits and often made as one circle cut into triangles. But not always. As you can see, for this recipe, I actually cut the dough with a biscuit cutter.
- Jam and butter or clotted cream often accompany scones in Ireland and the UK. Americans can eat them any way they like too.
You know how I mentioned right above how scones are often made into one round and then cut into triangles? Well, these Currant Scones are a really good example.
They are made with all whole heat flour and go great with lots of jam.
The great thing about having a recipe for vegan scones is that you are also getting dairy-free scones at the same time.
Use your favorite dairy free butter, milk, and cream and whole wheat pastry flour also makes for a lighter scone.
Can you Freeze Scones?
- Yes, just like most baked goods they freeze really well.
- TO FREEZE:
- After they have cooled you may freeze them in any of the methods shown in my article How to Prepare Food for the Freezer.
- They defrost quickly so it really doesn’t take any planning. The microwave will also zap them in 10 to 15 seconds.
How to Make Lighter Irish Scones
- Treat them very much like American biscuits. With a soft touch.
- Put the dry ingredients in a large bowl and make a well in the center.
- Pour the liquids into the center of the well and with a wooden spoon start to rotate in a circle right where the liquid touches the dry ingredients.
- Slowly the dry will be worked into the wet without using too much force.
- Turn out the dough onto a lightly floured surface and knead just a couple of time so that you’re sure are ingredients are incorporated.
- For this recipe I used a biscuit cutter, so lightly roll into a flat surface or push out gently with your fingers.
- Cut with a biscuit cutter and place on a baking sheet.
- Brush liberally with dairy free butter and bake.
I think it would be really fun to have every single recipe on the table a celebration of Ireland. These vegan and dairy free Irish Scones would fill the bill for one of the sides. Just a tiny bit sweet they are a perfect compliment to a big hearty meal.
So get in the Irish spirit and celebrate. You don’t have to be Irish and besides that – get your DNA tested and you’ll probably find some Irish in there somewhere.
Faith and Begorrah!
Brown Bread Irish Scones
- 2 cups all-purpose flour
- 2 cups whole wheat pastry flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons dairy-free butter - cold for the dough
- 1 cup dairy-free creamer, not sweetened - to 1-1/8 cup
- 2 tablespoon dairy-free butter - melted for brushing the tops of the dough rounds
- In a large bowl mix the flours, sugar, baking soda, baking powder and salt together.
- Cut in the cold butter with a pastry cutter to start with and then use your fingers to pinch and blend it until the mixture reminds you of a fine meal.
- Make a well in the center of the mixture and add 1 cup of the vanilla soy creamer.
- Mix lightly from the center until just incorporated. If it seems to dry add the other 1/8th of the creamer.
- Turn out onto a floured surface and knead just a couple of times to combine all. Don't overwork the dough.
- Push out with your fingers into a round until about 1/2" thick.
- Cut with a round biscuit cutter (2" to 2-1/2").
- Place the rounds on a lightly floured baking sheet. Brush, liberally, the tops of the rounds with the melted dairy-free butter.
- Bake at 375• for 20 minutes.
- Let cool 5 minutes and remove to a rack to cool completely.