How to Prepare Yummy Vickys Scottish Scones, Dairy, Egg & Soy-Free

Vickys Scottish Scones, Dairy, Egg & Soy-Free. Great recipe for 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 Plain Scones, Gluten, Dairy, Egg & Soy-Free Gluten-free & vegan!

Here is a foolproof authentic Scottish scone recipe, handed down through generations of Johanna's Highland forebears. To make the best scones you need cold hands - or is that a Scottish baking myth? Johanna's granny made her scones with sour milk but buttermilk will work. You can have Vickys Scottish Scones, Dairy, Egg & Soy-Free using 6 ingredients and 11 steps. Here is how you achieve it.

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

1. You need 225 grams of plain flour.
2. It's 2 tsp of baking powder.
3. You need 1 pinch of salt.
4. It's 75 grams of soft cubed sunflower spread, gold-foil Stork margarine or butter.
5. You need 40 grams of golden castor sugar.
6. Prepare 2 tbsp of rice milk or as required.

And vanilla essence is a mo The second key to making perfect gluten free, dairy free scones is to not over work your dough. You also need to use self raising flour or plain flour with added baking powder. You'll see in the video that I just bring the ingredients together into a rough dough and then cut the scones out. There is no need to worry about cracks in the dough.

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

This delicious chocolate mousse has a secret ingredient making it dairy-free. Dark, rich, and smooth, you won't miss the cream.. The filling for a this pie is really a version of chocolate custard in that you're cooking a cream mixture with egg yolks and thickening it with cornstarch. It's also like a ganache in that you're pouring this hot custard mixture over the chopped chocolate, then stirring until it's smooth. Make sure you'll have no interruptions before starting this!

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