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Categories:Viewed: 59 - Published at: 4 years ago
Ingredients
- 360 grams Vickys Gluten-Free Flour Mix 3 or 4 from my profile (vic20adamant)
- 2 tsp baking powder
- 1 tsp salt
- 80 grams dairy-free spread/butter
- 100 grams sugar
- 200 ml rice or almond milk
- 2 tsp apple cider vinegar
Method
- Preheat the oven to gas 7 / 220C / 450F and line a baking sheet with baking parchment
- Add the vinegar to the milk and set aside
- Mix the flour, baking powder and salt in a bowl
- Cut in the butter and rub in to form 'breadcrumbs'
- Add the sugar and mix through
- Slowly add the milk mixture, stirring in to form a wettish dough
- Drop spoonfuls of the dough onto the lined baking tray, you should get 9 to a tray
- Bake for 15-18 minutes
- These make flatter scones which you can spread & sandwich together
- You can also spray a muffin tin lightly with oil and put a spoonful of batter in each hole.
- Bake for the same time.
- That'll give a more controlled shape you can split and fill
- Cool on a wire rack slightly but best enjoyed warm
- To freshen them up give them a quick 10 second blast in the microwave
- Add dried fruit such as raisins, glace cherries, dried apricots etc if desired
