Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys scottish scones, dairy, egg & soy-free. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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To begin with this particular recipe, we must 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:
- Make ready 225 grams plain flour
- Get 2 tsp baking powder
- Take 1 pinch salt
- Make ready 75 grams soft cubed sunflower spread, gold-foil Stork margarine or butter
- Take 40 grams golden castor sugar
- Take 2 tbsp rice milk or as required
Vickys Scottish Scones, Dairy, Egg & Soy-Free Vicky@Jacks Free-From Cookbook Scotland. Vickys Scottish Scones, Dairy, Egg & Soy-Free step by step. 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.
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
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. Vickys Scottish Scones, Dairy, Egg & Soy-Free. Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys scottish scones, dairy, egg & soy-free.
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