Vegan scones; this recipe proves they can be just as light and delicious as their dairy and egg filled counterparts!
Oh, scones. I’ve waxed lyrical on here before about my love of scones, and since having to cut out eggs, they’ve been something I’ve really missed. I honestly was not convinced that this would be possible, but after a bit of trial and error I’m so happy to say that scones are back in my life!
I’ve been egg free now for almost 4 months, after first cutting them out to see whether my eczema improved. Sadly.. (or luckily, I suppose, depending on which way you look at it!) my eczema is doing so much better without eggs, so I think they’ll be gone for good. Although this has presented more than the odd food challenge, it’s wonderful to have something to aim for again – winning the battle of egg free baking and making sure these recipes are just as delicious.
Having scones back in my life has been a huge plus recently, and it has been encouraging me to go after some of the other bakes I don’t think are possible without eggs, like brownies. Whilst the brownie recipe might still be work in progress, this scone recipe is complete. Light, fluffy and flavoursome, just begging for some dairy free butter and jam, these are perfect and a great bake to have up your sleeve for the dairy and egg free person in your life! The best thing? You’ll have the ‘normal’ eaters loving them too!