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We hope you got insight from reading it, now let’s go back to vickys scottish scones, dairy, egg & soy-free recipe. To cook vickys scottish scones, dairy, egg & soy-free you only need 6 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to prepare Vickys Scottish Scones, Dairy, Egg & Soy-Free:
- Provide 225 grams plain flour
- Use 2 tsp baking powder
- Prepare 1 pinch salt
- Use 75 grams soft cubed sunflower spread, gold-foil Stork margarine or butter
- Get 40 grams golden castor sugar
- Provide 2 tbsp rice milk or as required
Instructions to make Vickys Scottish Scones, Dairy, Egg & Soy-Free:
- Preheat the oven to gas 7 / 220C / 425°F and line a baking tray with parchment paper
- Sift the flour, baking powder and salt into a large mixing bowl.
- 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
- Mix in the sugar, than add 2 tablespoons of preferred milk to start with and hand knead until a dough starts to form
- The dough should be easily shaped but not wet, add more milk if required
- 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
- Keep rolling the left over dough to get as many scones cut out as possible. You should get at least 10
- 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
- Best eaten warm, split in half with butter or clotted cream (cashew cream recipe on my profile) and raspberry jam!
- Freeze if not being all used the same day, they only keep a couple of days otherwise
- 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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