Strawberry and Choc Chip Scones (dairy free, egg free, nut free, soya free, vegan)
self raising flour
dairy free spread
I used Flora Freedom
dairy free chocolate
I used Moo Free, broken into chunks
dairy free strawberry milk
I used Koko strawberry flavour
Pre heat the oven to Gas Mark 7, 220 C.
In a large bowl sift in the flour. Rub in the dairy free butter with your fingertips until there are no large lumps.
Stir in the dairy free chocolate and pour in the dairy free milk, stirring until combined.
Gently tip the soft dough out onto a floured board. Carefully knead the dough lightly.
Pat the dough to create a round about 2 cm thick. Use a 5cm cookie cutter to stamp out as many scones as you can, placing them on a lined baking sheet with spaces in between each one.
Carefully knead the remaining dough and repeat step 5 until the dough is used.
Brush a little dairy free milk on the tops of each scone. Make sure it doesn’t run down the edges as it will cause an uneven bake.
Bake for 12 to 15 minutes until risen and lightly golden. Cool on a wire rack.
Dairy, egg, soya, and nut free. Vegan