Vickys Scottish Scones, Dairy, Egg & Soy-Free

• 225 grams plain flour
• 2 tsp baking powder
• 1 pinch salt
• 75 grams soft cubed sunflower spread, gold-foil Stork margarine or butter
• 40 grams golden castor sugar
• 2 tbsp rice milk or as required

1. Preheat the oven to gas 7 / 220C / 425F 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.
7. Use a 2 inch fluted round cutter
8. Keep rolling the left over dough to get as many scones cut out as possible.
9. You should get at least 10
10. 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
11. Best eaten warm, split in half with butter or clotted cream (cashew cream recipe on my profile) and raspberry jam!
12. Freeze if not being all used the same day, they only keep a couple of days otherwise
13. These are my gluten-free versions

flour, baking powder, salt, sunflower, golden castor sugar, rice milk

Taken from cookpad.com/us/recipes/333498-vickys-scottish-scones-dairy-egg-soy-free (may not work)