Does Not Contain
Cereal, Celery, Soya, Crustaceans, Eggs, Fish, Gluten, Mustard, Lupin, Milk, Molluscs, Nuts, Peanuts, Sesame, Sulphur Dioxide
Lactose Intolerance, Coeliacs, Vegetarians, Vegan
STORE FROZEN AT -18 DEGREES CELCIUS
Directions For Use
1. Preheat oven to Gas Mark 6, 200°C (190°C fan assisted oven) and line a baking tray with grease proof paper.
2. Pour 500g of scone mix into mixer with paddle, then add 2 beaten medium eggs, mix together on a slow speed. Add 70g of cold whole milk (use soya milk as a replacement for eggs and/or whole milk: 190g for this recipe). Add fruit or cheese as required. 120g is sufficient.
3. Dust worktop with 2 tbsp. of gluten free flour. Knead dough until dough is smooth, then sprinkle flour on top of your dough, roll out to 2.5cm thick and cut out discs with a cutter of your choice. Any trimmings can be reworked. Place scones on baking tray at least 1 scone apart then brush scone tops with egg yolk for best results (or soya milk/whole milk with a pinch of brown sugar). Leave to rest for 15 mins.
4. Bake scones in the middle of the oven for 15 20 minutes, or until risen & golden-brown. Tap base for hollow sound to check if cooked, then leave to cool on baking wire rack. Serve with your favourite jam & clotted cream.
Gluten Free Flour Blend (Rice flour, Potato flour, Chick Pea Flour, Maize Flour, Tapioca Flour)
Cake Margarine (Palm Oil, Rape Oil, Water, Emulsifier E471, Natural Vegetable Colours - Annatto / Curcumin (E160b / E100), Natural Flavouring), Sugar, Baking powder (mono calcium phosphate, corn starch, sodium bicarbonate), Psyllium Husk, Salt, Xanthan Gum