Vickys Scottish Scones, Dairy, Egg & Soy-Free. No Scottish breakfast is complete without tattie scones (tattie is a familiar term for potatoes). These are not like traditional British scones, but more of a potato There are many Scottish recipes for tattie scones, but this is a favorite. Some argue that tattie scones should not include egg, but adding the.
They're worth the effort for a special picnic treat.
This wonderful recipe is perfect for making an essential item in any Scottish breakfast, tattie (potato) scones.
Scones form an essential component of a Devonshire or Cornwall cream tea when served with strawberry jam and clotted cream.
You can have Vickys Scottish Scones, Dairy, Egg & Soy-Free using 6 ingredients and 11 steps. Here is how you cook it.
Ingredients of Vickys Scottish Scones, Dairy, Egg & Soy-Free
- Prepare 225 grams of plain flour.
- It's 2 tsp of baking powder.
- Prepare 1 pinch of salt.
- It's 75 grams of soft cubed sunflower spread, gold-foil Stork margarine or butter.
- Prepare 40 grams of golden castor sugar.
- It's 2 tbsp of rice milk or as required.
Proceed with the recipe as instructed. Also called Scots pancakes, Scotch pancakes, drop scones and Scottish pancakes. The drop scone recipe used by Maw Broon can be found in her new book Maw Broon's But An' Ben Cookbook. Scottish Oat Scones. "Whether served for breakfast, brunch or afternoon tea, nothing beats the aroma or taste of these rich scones," promises Ruth Lee of Troy, Ontario.
Vickys Scottish Scones, Dairy, Egg & Soy-Free instructions
- Preheat the oven to gas 7 / 220C / 425°F and line a baking tray with parchment paper.
- Sift the flour, baking powder and salt into a large mixing bowl..
- Add the dairy-free spread (butter if not on a dairy-free diet) and rub into the flour with your fingers until it resembles breadcrumbs.
- Mix in the sugar, than add 2 tablespoons of preferred milk to start with and hand knead until a dough starts to form.
- The dough should be easily shaped but not wet, add more milk if required.
- Flour a surface and roll out the dough so it's 1 inch thick, this is the secret to the scones rising. Use a 2 inch fluted round cutter.
- Keep rolling the left over dough to get as many scones cut out as possible. You should get at least 10.
- Put the scones on the greased tray and brush the tops with a little more preferred milk to glaze, then bake for 10-12 minutes or until well risen and golden.
- Best eaten warm, split in half with butter or clotted cream (cashew cream recipe on my profile) and raspberry jam!.
- Freeze if not being all used the same day, they only keep a couple of days otherwise.
- These are my gluten-free versions https://cookpad.com/us/recipes/338167-vickys-plain-scones-gluten-dairy-egg-soy-free https://cookpad.com/us/recipes/337840-vickys-fruit-scones-gluten-dairy-egg-soy-free.
In a small bowl, beat egg white and water; brush over tops of scones. Image via Wikipedia The Best traditional Scottish Scones Recipe will produce delicious, large, light scones Of course in Scotland we also have other 'scones' which are totally different, such Brush the tops of the scones with a little milk (or beaten egg). Read the Scones troubleshooting discussion from the Chowhound Home Cooking, Scones food community. In American usage, a scone is a biscuit with added egg and sugar. i.e. something a bit fancier. Obviously there are variations that would be hard to classify one way or the other.