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
Ingredients:
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
Icing Ingredients:
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.
Oh, yum. We’re having blueberry cornmeal muffins out here in Chicago.
I haven’t dabbled in vegan/lactose free baking in a long time. These look so good I might just try them out. Fluffy, bready raspberry scones sound SO good.
So glad you’re having fun with your friend!
Look delicious, Meg! Can I live vicariously through you and pretend that your life is very idyllic sitting in your house, eating scones and watching for fisherman?! Ha.
Also, of course I noticed the tweed on your windowsill. Can’t wait to see what you make next!
I was almost just electrocuted by a thread of drool to my keyboard! They look scrumptious.
they look very delicious,however I am lactose intolerant so would replace the butter with margarine as butter as far as I know contains lactose. thank you very much for the recipe.
like marissa, i totally scoped out the tweed fair isle that appears in the window. it made me try (again..ugh) at the moor vest.
i need to try this recipe! they look so delicious.
[...] scones are helping me through my knitting- they’re my usual lactose-free recipe but I took out the raspberries and added the zest of one lemon and a half a cup of chopped up [...]