Serves 10 - 12
- Gluten free & vegan
225g gluten-free plain flour
225g gluten-free oat flour
2 heaped teaspoons gluten-free baking powder
100g dairy-free margarine
100g caster sugar
100 – 120ml plant-based milk
Jam of choice
Dairy-free margarine or dairy-free whipped cream
Line a baking tray with greaseproof paper and brush the paper with sunflower oil.
Preheat oven to 200°c / 180°c fan oven / 400°f / gas mark 6.
Weigh the gluten-free plain flour, gluten-free oat flour and baking powder into a large mixing bowl. Stir together then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Rub the dairy-free into the flour using the tips of your fingers.
Mix in the sugar. Stir in the sultanas.
Pour in the plant-based milk and mix until it just comes together.
Dust the work surface with gluten free flour. Roll out the dough to 1½ in thick. Stamp out rounds with a pastry cutter and place on the baking tray.
Gather the leftover dough together and roll out again to 1½ inch thick and stamp out more scones.
Continue until you have used all of the dough. Brush with plant-based milk.
Bake for 15 to 20 minutes until the top looks firm. Tap the bottom of the scone, if it sounds hollow it is cooked.
Eat on day of baking with dairy-free margarine or dairy-free whipped cream and jam, or freeze until needed.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.
Dairy-free whippable cream is now available and tastes very good. Sweeten and flavour with a little icing sugar and vanilla extract before whisking until thick.
For whipped coconut cream – place a tin of coconut milk in a fridge overnight. When ready to serve, open the tin and spoon out the firm coconut cream into a mixing bowl leaving the water behind. This can be sweetened with icing sugar and flavoured with vanilla. Whisk until thick.