Throughout my baking years, I’ve often used margarine. My mother used it and she often used butter too.
Now a days, I use butter with all my baking, especially at my tea party events and when baking for other people. Butter is a quality product that deserves it’s place in baking.
Today, I decided to make some scones using a non dairy product. And why not. Many people have allergies to dairy, but this wasn’t the reason why I used it. The product was sitting in my fridge, waiting to be part of something comforting and yummy that is a scone. The label says it contains:
- Sunflower oil
- a source of B Vitamins
- Suitable for Vegans
- Soya Free
- 75% less saturated fat than butter
- No hydrogenated vegetable oils.
They all sound good to me. But I have to say I have a soft spot for the creamy taste of good butter. It will always be found in my baking.
Whenever I bake scones the only dairy product I serve with them is Clotted Cream, nothing else will do.