Freshly Baked Warm Scone with Strawberry Jam and Coconut Yoghurt and Gobbled the Lot
Ingredients
- 225g self raising gluten free flour
- 1tsp baking powder
- pinch of salt
- 50g dairy free butter
- 25g caster sugar
- 150ml soya milk
- soya milk to glaze (50g dried fruit such as sultanas, optional)
Preparation
Rub butter into sieved flour quickly using your fingertips
Stir in sugar and salt
Using a knife mix in the milk bit by bit, flour your hands and knead the mixture to a soft dough - roll out onto a board and cut out into circles to a thickness of 3cm
Brush with milk then bake on 220 degrees for 10-15 mins until golden
Serve with jam and cream/yoghurt
