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

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Everyone likes to have dessert following their meals and if you are one of those individuals you may want to consider some citrus fruit. In addition to vitamin C, you will discover that there are plenty of other health benefits that you will find in these types of fruits. You may also want to mix a number of things like orange sections, shredded coconut mixed with a teaspoon of honey.

For those who want to get started living a healthier life the tips above will be able to help you do that. The pre packaged highly processed foods that you can discover in any store is in addition not good for you and as an alternative you should be cooking fresh nutritious foods.

We hope you got benefit from reading it, now let’s go back to vickys scottish scones, dairy, egg & soy-free recipe. You can have vickys scottish scones, dairy, egg & soy-free using 6 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Vickys Scottish Scones, Dairy, Egg & Soy-Free:
  1. Prepare 225 grams plain flour
  2. Provide 2 tsp baking powder
  3. Provide 1 pinch salt
  4. Prepare 75 grams soft cubed sunflower spread, gold-foil Stork margarine or butter
  5. Prepare 40 grams golden castor sugar
  6. Take 2 tbsp rice milk or as required
Instructions 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

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