What with Gill coming to visit from Dundee last weekend, the overcast weather, and the powerful smell of toasty malt from the brewery drifting through my bedroom window, I’ve been feeling a little nostalgic for Scotland. So, I decided to do something pretty Scottish and make some scones.
My mom used to make an eggy variety when we were kids, and she’d (very nicely) ply them full of chocolate chips. Today I thought I’d try and make a lactose-free version with raspberries, so that AJD and I could both eat them. My recipe doesn’t include eggs, but it does make use of rice milk. Oh, the daring!
Lemon Iced Raspberry Scones, for the Lactose-Intolerant
2 cups flour
1/4 cups of granulated sugar/ castor sugar is better
1 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 cup salted butter (I have been assured that butter, because it is just fat, doesn’t contain lactose. Kate’s of Maine is my recommended brand.
1 cup rice milk
2 tbs lemon juice
1 tsp vanilla extract
1 tsp lemon (separate to the other 2 tbs lemon juice)
1 cup frozen raspberries
1/2 cup sifted confectioner’s sugar
1 tbs lemon juice
-Preheat oven to 400 F, put cookie sheet in, with parchment paper on top if you have it.
-Mix the rice milk and 2 tbs lemon juice in a separate container, let stand. This is substitute buttermilk.
-Whisk together dry ingredients in a large bowl.
-Cut butter into the dry into the mixture with a pastry knife, or if you tend to have very cold hands, you can do it with your fingers. Combine until the mixture is crumbly and lightly yellow.
-Add in rice milk blend, vanilla, and lemon juice, stirring slowly. Do not over stir, you want the batter to be lumpy.
-Fold in the raspberries.
-Spoon globs on to the cookie sheet, and bake for 12 minutes. The scones are done baking when you can pull a clean toothpick from the center of one. They should still be pale.
-Mix the icing together and spread over the scones. Eat with tea, or hot chocolate.
Makes 12 scones
The rice milk makes these scones very fluffy, they’re quite bready. I’m going to see if I can come up with a lactose-free dense scone recipe, maybe something with vanilla beans? We’ll see.