Scones- makes 6
115g/4oz/3/4
cup Orgran gluten-free self raising flour
115g/4oz/3/4 cup Doves Farm gluten-free plain flour and a little extra for dusting and shaping
55g/2oz dairy-free sunflower spread
1 tablespoon caster sugar plus a little extra
1/2 teaspoon sea salt
2 teaspoons baking powder (check it is gluten-free)
1 large egg, beaten and combined with 5 tablespoons unsweetened dairy-free soya milk and a little extra to glaze
Preheat the oven 220C/425F/Gas 7
Sift both flours into a bowl, briefly and lightly rub the sunflower spread in using your fingertips until it resembles breadcrumbs. Stir in the sugar, salt and baking powder.
Make a well in the centre of the dry ingredients and stir in the beaten egg and soya milk. Use a blunt ended knife to mix. Flour your clean hands and bring the dough together into a ball, patting it gently. If it is too dry use a few more drops of milk.
Turn the dough onto a floured surface and pat it out evenly and gently with the palm of your hand, no less than 2cm/3/4inch thick.
Use a 5cm/2inch floured pastry cutter and place it at the edge of the dough and tap firmly so that it goes straight through the dought without twisting.
Cut out 5 dough rounds as close to each other as possible and then use the trimmings to make one more.
Place the scones on a floured baking sheet. Brush each one with a little extra soya milk and sprinkle them with a little extra caster sugar.
Bake near the top of the oven for about 10-15 minutes. They should be golden brown at the edges, firm and well risen.
Cool on a wire rack and eat warm. They are best eaten on the same day.
115g/4oz/3/4 cup Doves Farm gluten-free plain flour and a little extra for dusting and shaping
55g/2oz dairy-free sunflower spread
1 tablespoon caster sugar plus a little extra
1/2 teaspoon sea salt
2 teaspoons baking powder (check it is gluten-free)
1 large egg, beaten and combined with 5 tablespoons unsweetened dairy-free soya milk and a little extra to glaze
Preheat the oven 220C/425F/Gas 7
Sift both flours into a bowl, briefly and lightly rub the sunflower spread in using your fingertips until it resembles breadcrumbs. Stir in the sugar, salt and baking powder.
Make a well in the centre of the dry ingredients and stir in the beaten egg and soya milk. Use a blunt ended knife to mix. Flour your clean hands and bring the dough together into a ball, patting it gently. If it is too dry use a few more drops of milk.
Turn the dough onto a floured surface and pat it out evenly and gently with the palm of your hand, no less than 2cm/3/4inch thick.
Use a 5cm/2inch floured pastry cutter and place it at the edge of the dough and tap firmly so that it goes straight through the dought without twisting.
Cut out 5 dough rounds as close to each other as possible and then use the trimmings to make one more.
Place the scones on a floured baking sheet. Brush each one with a little extra soya milk and sprinkle them with a little extra caster sugar.
Bake near the top of the oven for about 10-15 minutes. They should be golden brown at the edges, firm and well risen.
Cool on a wire rack and eat warm. They are best eaten on the same day.