Easiest Way to Make Super Quick Homemade Vickys Scottish Scones, Dairy, Egg & Soy-Free

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

Hello everybody, I hope you are having an amazing 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. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Scottish Scones, Dairy, Egg & Soy-Free is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it's fast, it tastes delicious. They're fine and they look wonderful. Vickys Scottish Scones, Dairy, Egg & Soy-Free is something which I've loved my whole life.

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

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

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

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