Vegan and Gluten Free Scones

Ingredients (makes approx 8 scones):

• 300g Oast to Host Cake Flour
• 45g Sultana (soaked in milk)
• 125g milk
• ½ tsp xanthan gum
• 3 Pinches Salt
• 3 tsp GF Baking Powder
• 85g icing sugar
• 75g butter
• 2 eggs

Method:

1. Put sultanas and milk in a saucepan and bring gently to boil before turning off and leaving to soak
2. Weigh out dry ingredients, sift together then rub in butter
3. Add beaten egg, cut through with knife or spoon working quickly and lightly before adding contents of saucepan (minimum handling required)
4. Either make 1 large dough ball of approx 1 inch high and cut from that or create individual dough balls.
5. Place on baking sheet, brush with beaten egg and place in preheated (180 fan or 200 regular) oven for approx 15 mins (cover with baking sheet if browning too fast)
6. A drop of vanilla could be added to beaten egg if desired
7. For a Vegan alternative: we used Coconut cream instead of milk, a milk of choice could be used instead for a lighter scone. We used a dairy free fat, replaced the egg with 2 tbs of ground flax seeds soaked in 6 tbs water.