"Using non-dairy milks is the same principle as using alternative dairy products, you just need to be very cognizant of your fat, sugar, water and protein ratios," Malek explained to Tasting Table.

Non-dairy spreads are good alternatives to butter in pastry and some cakes. They tend to be made from sunflower, soya, olive or coconut oils and work just as well in or on your scones.

After Nov. 7, customers who swap out dairy milk for soy milk, oat milk, almond milk and coconut milk will no longer be upcharged at company-owned and -operated locations in the U.S. and Canada.