Recipe: Perfect Vickys Scottish Scones, Dairy, Egg & Soy-Free

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

Vickys Scottish Scones, Dairy, Egg & Soy-Free You can have Vickys Scottish Scones, Dairy, Egg & Soy-Free using 6 ingredients and 11 steps. Here is how you achieve that.

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

  1. You need 225 grams of plain flour.
  2. Prepare 2 tsp of baking powder.
  3. Prepare 1 pinch of salt.
  4. It’s 75 grams of soft cubed sunflower spread, gold-foil Stork margarine or butter.
  5. It’s 40 grams of golden castor sugar.
  6. It’s 2 tbsp of rice milk or as required.

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

  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
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