Vickys Easter Hot Cross Scones, GF DF EF SF NF.
You can cook tasty Vickys Easter Hot Cross Scones, GF DF EF SF NF using 15 ingredients and 12 steps. Here is how you cook that with this recipe.
Basic Ingredients of Vickys Easter Hot Cross Scones, GF DF EF SF NF
- It's 220 g (2 cups) of less 1 heaped tbsp) gluten-free / plain flour.
- It's 2 tsp of baking powder.
- Prepare 1/4 tsp of xanthan gum if using GF flour.
- Prepare 75 g of safe margarine (1/3 cup), I use Vitalite.
- You need 40 g of soft brown sugar (3.5 tbsp).
- Prepare 75 g of sultanas (6 tbsp).
- You need 25 g of safe chocolate chips, I use Plamil brand (3 tbsp).
- Prepare 1/2 tsp of sweet mixed spice / pumpkin pie spice.
- It's 60-90 ml of safe milk (4 - 6 tbsp), I use rice milk.
- You need of For the Crosses.
- You need 25 g of GF plain flour.
- You need 1 tbsp of water.
- It's of Glaze.
- You need 1 tbsp of caster sugar (superfine).
- Prepare 1 tbsp of water.
Vickys Easter Hot Cross Scones, GF DF EF SF NF instructions
- Mix the flour, xanthan gum if using and baking powder together.
- Dot the margarine into the bowl and cut in with a fork until the mixture resembles a crumb consistency.
- Mix in the sultanas, sugar and baking spice.
- Add just enough milk to bring to a soft dough. Gluten-free flour may need a drop extra.
- Pat out on a floured surface to an inch thick.
- Use a 5cm fluted cutter to make the scone shapes. Lay on a lined baking tray. Re-roll the dough until you get 10 scones. Hand shape the last one.
- Mix the crosses flour and water together to form a plain dough.
- Roll into a sausage then with a rolling pin flatten out thinly and cut into strips, around 5cm long and 1cm wide.
- Lay on top of the scones like this.
- Glaze with leftover safe milk then bake for 15 minutes until golden.
- Mix the sugar and water and glaze the scones as they come out of the oven.
- Split in half and spread with cinnamon butter, applesauce or good old butter and jam!.
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