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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys scottish scones, dairy, egg & soy-free. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Scottish Scones, Dairy, Egg & Soy-Free is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Scottish Scones, Dairy, Egg & Soy-Free is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have vickys scottish scones, dairy, egg & soy-free using 6 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Scottish Scones, Dairy, Egg & Soy-Free:
  1. Prepare plain flour
  2. Make ready baking powder
  3. Take salt
  4. Prepare soft cubed sunflower spread, gold-foil Stork margarine or butter
  5. Take golden castor sugar
  6. Get rice milk or as required
Steps 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

So that’s going to wrap this up for this special food vickys scottish scones, dairy, egg & soy-free recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!