Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vickys easter hot cross scones, gf df ef sf nf. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Vickys Easter Hot Cross Scones, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Vickys Easter Hot Cross Scones, GF DF EF SF NF is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook vickys easter hot cross scones, gf df ef sf nf using 15 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Vickys Easter Hot Cross Scones, GF DF EF SF NF:
- Take 220 g (2 cups) less 1 heaped tbsp) gluten-free / plain flour
- Make ready 2 tsp baking powder
- Get 1/4 tsp xanthan gum if using GF flour
- Take 75 g safe margarine (1/3 cup), I use Vitalite
- Take 40 g soft brown sugar (3.5 tbsp)
- Take 75 g sultanas (6 tbsp)
- Take 25 g safe chocolate chips, I use Plamil brand (3 tbsp)
- Get 1/2 tsp sweet mixed spice / pumpkin pie spice
- Get 60-90 ml safe milk (4 - 6 tbsp), I use rice milk
- Take For the Crosses
- Get 25 g GF plain flour
- Make ready 1 tbsp water
- Take Glaze
- Get 1 tbsp caster sugar (superfine)
- Get 1 tbsp water
Steps to make Vickys Easter Hot Cross Scones, GF DF EF SF NF:
- 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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