Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vickys scottish scones, dairy, egg & soy-free. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

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

The ingredients needed to make Vickys Scottish Scones, Dairy, Egg & Soy-Free:

1. Prepare 225 grams plain flour
2. Get 2 tsp baking powder
3. Get 1 pinch salt
4. Get 75 grams soft cubed sunflower spread, gold-foil Stork margarine or butter
5. Get 40 grams golden castor sugar
6. Make ready 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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