Free From Scones
2 cups or 290g gluten free self raising flour e.g Orgran
1 cup or 190ml rice milk
the equivalent of 1 egg using an egg replacer
20g pure sunflower spread or similar dairy free spread
1 tbsp / 12g caster sugar
pinch of salt
a little extra rice milk for glazing
1 Preheat oven to 220c or 430f and preheat a lightly greased baking tray (some dairy free margarine).
2 sift flour, salt and sugar into a bowl and then rub in the butter until it resembles fine breadcrumbs.
3 prepare the egg replacer and pour it into a well mad in the middle of the mixture.
4 mix the ingredients together with a spoon or spatula to form a soft dough. Slowly add a small amount of flour to prevent sticking if its needed.
5 turn the dough out onto a lighly floured surface and lightly press it out until its about 2.5cm thickness.
6 cut rounds with a 5cm cutter and place on the preheated baking tray before lightly basting the tops with the exta milk.
7 bake in the oven for about 10-15minutes or until golden brown on top.
Best served warm! Try jam and dairy free margarine!
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The parentsown "Free From" supermarket: helping you find foods that are suitable for people with allergies and intolerances.