Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make 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 bit unique. This will be really delicious.

Vickys Scottish Scones, Dairy, Egg & Soy-Free is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Vickys Scottish Scones, Dairy, Egg & Soy-Free is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this 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. Take 225 grams plain flour
2. Take 2 tsp baking powder
3. Prepare 1 pinch salt
4. Make ready 75 grams soft cubed sunflower spread, gold-foil Stork margarine or butter
5. Get 40 grams golden castor sugar
6. Get 2 tbsp 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 with this exceptional food vickys scottish scones, dairy, egg & soy-free recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!