I learned I had a dairy allergy nearly ten years ago, after suffering an anaphylactic reaction during my tenth wedding anniversary dinner. We were enjoying a fancy, French inspired meal at a winery in Paso Robles, California, when I suddenly felt very hot, my skin felt very tight, and I felt like I had a weight pressing down on my chest that made it very hard to breathe. I broke out in hives and felt sleepy. We ended dinner rather quickly. My husband drove me back to our hotel and I promptly fell asleep. I met with an allergist that next week. She prescribed me an EpiPen, had me take a series of tests, and told me in no uncertain terms that if I experienced a reaction like that again, I needed to visit an emergency room!
Since then, I’ve been careful to avoid dairy. I no longer crave cheese, milk, or butter; in fact, over time I’ve developed a dislike for the smell of dairy products and dairy-rich foods. But I still remember how my favorite baked goods taste, and I miss them! Over the years, I’ve grown increasingly frustrated by the lack of choices I have as a person who has to avoid dairy. Pretty much every bakery and coffee shop I walk into with friends or my family, I have to pass on the beautiful pastries I see in the bakery case.
I decided to do something to address my frustration and my love for baking; I researched and learned to bake my favorites at home, using ingredients that worked with my dietary restrictions. Here are three scone successes that I’m delighted to share: Apricot Ginger Dairy-Free Scones; Maple Walnut Vegan Scones; and Strawberry Nutella Scones (vegan, paleo). The first two are adapted from other recipes; the third is entirely original. All three are delicious!
