Gluten Free Vegan Scones
- 340g Eurostar gluten free self-raising flour
- 1 tsp gluten-free baking powder
- 85g stork margarine
- 4 tbsp caster sugar
- 175ml almond milk
- 3 tsp lemon juice
- 1 1/2 tsp vanilla extract
- A little almond milk for glazing
- Preheat your oven to 220°C/200°C fan/425°F. Line a baking sheet with parchment/baking paper.
- Place your gluten free self-raising flour, and baking powder in a bowl. Chop your stork margarine into cubes and add that to the flour. Rub it in with your fingers till it forms what looks like breadcrumbs.
- Stir in your caster sugar.
- Gently warm your milk (I pop it in the microwave for about 35 seconds, don't let it get really hot, just lukewarm). Then add your lemon juice and vanilla extract. Put to one side to cool briefly.
- Place your baking sheet in the oven whilst your make your scones. It helps that the baking sheet is hot when you place your scones on it.
- Make a well in the middle of your dry mixture. Pour in milk and work it in using a metal spoon. Keep working it till it forms a dough (it might be a little sticky).
- Flour (gluten free!) your work surface and your hands. Get the dough out of your bowl and fold it over a few times to bring the dough together. Then bring the dough into a rounded shape about 3.5–4.5cm (1¼–1¾in) thick. The taller, the better!
- Using a cutter (about 45–55mm/1¾–2in wide) push down into the dough and bring out your scones with the cutter. Push them out of the cutter and put to one side till you have used up all the dough (keep re-rounding the dough).
- Brush the tops of the scones with an almond milk
- Place the scones onto the hot baking sheet and pop them into the oven for about 12-15 minutes. They should be golden on top and have a golden base too
- Serve up warm with whatever you fancy.
- You can rewarm them up later, eat them cold, or even freeze them for another day.