Vickys Scottish Scones, Dairy, Egg & Soy-Free
Vickys Scottish Scones, Dairy, Egg & Soy-Free

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys scottish scones, dairy, egg & soy-free. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Vickys Scottish Scones, Dairy, Egg & Soy-Free is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Vickys Scottish Scones, Dairy, Egg & Soy-Free is something that I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook vickys scottish scones, dairy, egg & soy-free using 6 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Vickys Scottish Scones, Dairy, Egg & Soy-Free:
  1. Take 225 grams plain flour
  2. Take 2 tsp baking powder
  3. Make ready 1 pinch salt
  4. Take 75 grams soft cubed sunflower spread, gold-foil Stork margarine or butter
  5. Take 40 grams golden castor sugar
  6. Make ready 2 tbsp rice milk or as required
Instructions to make Vickys Scottish Scones, Dairy, Egg & Soy-Free:
  1. Preheat the oven to gas 7 / 220C / 425°F and line a baking tray with parchment paper
  2. Sift the flour, baking powder and salt into a large mixing bowl.
  3. Add the dairy-free spread (butter if not on a dairy-free diet) and rub into the flour with your fingers until it resembles breadcrumbs
  4. Mix in the sugar, than add 2 tablespoons of preferred milk to start with and hand knead until a dough starts to form
  5. The dough should be easily shaped but not wet, add more milk if required
  6. Flour a surface and roll out the dough so it's 1 inch thick, this is the secret to the scones rising. Use a 2 inch fluted round cutter
  7. Keep rolling the left over dough to get as many scones cut out as possible. You should get at least 10
  8. Put the scones on the greased tray and brush the tops with a little more preferred milk to glaze, then bake for 10-12 minutes or until well risen and golden
  9. Best eaten warm, split in half with butter or clotted cream (cashew cream recipe on my profile) and raspberry jam!
  10. Freeze if not being all used the same day, they only keep a couple of days otherwise
  11. These are my gluten-free versions

https://cookpad.com/us/recipes/338167-vickys-plain-scones-gluten-dairy-egg-soy-free https://cookpad.com/us/recipes/337840-vickys-fruit-scones-gluten-dairy-egg-soy-free

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