Recipe: Delicious Vickys Scottish Scones, Dairy, Egg & Soy-Free

Vickys Scottish Scones, Dairy, Egg & Soy-Free. No Scottish breakfast is complete without tattie scones (tattie is a familiar term for potatoes). These are not like traditional British scones, but more of a potato There are many Scottish recipes for tattie scones, but this is a favorite. Some argue that tattie scones should not include egg, but adding the.

Vickys Scottish Scones, Dairy, Egg & Soy-Free Vickys Scottish Chicken Balmoral (Haggis Stuffed Chicken Breast with a Whiskey Cream Sauce) with Dairy-Free Option. Learn how to prepare this Scottish Scones recipe like a pro. These Scottish baked goods take their name from the Stone of Destiny, also called Scone, where Scottish kings were once crowned. You can have Vickys Scottish Scones, Dairy, Egg & Soy-Free using 6 ingredients and 11 steps. Here is how you cook that.

Ingredients of Vickys Scottish Scones, Dairy, Egg & Soy-Free

  1. It's 225 grams of plain flour.
  2. Prepare 2 tsp of baking powder.
  3. Prepare 1 pinch of salt.
  4. Prepare 75 grams of soft cubed sunflower spread, gold-foil Stork margarine or butter.
  5. Prepare 40 grams of golden castor sugar.
  6. It's 2 tbsp of rice milk or as required.

Use a rubber spatula to stir in the cream and egg until a dough starts to form. In a small bowl, beat egg until frothy, and stir in melted butter and milk. Pour into the well, and mix to create a soft dough. Also called Scots pancakes, Scotch pancakes, drop scones and Scottish pancakes.

Vickys Scottish Scones, Dairy, Egg & Soy-Free step by step

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

A similar recipe in Wales is known as pikeletts. Cook each side for about three minutes on a medium heat until the scones are golden brown. Pour in the sour cream and then the beaten egg in the centre of the mixture and mix to obtain a soft elastic dough. Read the Scones troubleshooting discussion from the Chowhound Home Cooking, Scones food community. In American usage, a scone is a biscuit with added egg and sugar. i.e. something a bit fancier.

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