Vickys Scottish Scones, Dairy, Egg & Soy-Free
Proper Scottish Scones just like Granny used to make :positive made with no egg or dairy, delicious!
Vickys Scottish Scones, Dairy, Egg & Soy-Free
Proper Scottish Scones just like Granny used to make :positive made with no egg or dairy, delicious!
Cooking Instructions
- 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
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