Easiest Way to Cook Delicious Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF

Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF. Rinse the strawberries. Последние твиты от ¿vicky? Pogramy razem w minecrafta?. middle of somewhere. 🍰Hi! 🍰 Follow Me on instagram!

See actions taken by the people who manage and post content. Vickys Strawberry Santas with Dairy-Free Option recipe snapshot. Vickys Strawberry Santas with Dairy-Free Option! "Quick and cute, tasty too lol!" very easy but very interesthing, nice! You can cook Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF using 12 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF

1. You need 280 g of gluten-free / plain flour.
2. Prepare 4 tbsp of granulated sugar.
3. Prepare 1 tbsp of baking powder.
4. Prepare 1/4 tsp of xanthan gum if using gluten-free flour.
5. You need 112 g of Stork Block margarine, cubed.
6. It's 1 tsp of vanilla extract.
7. It's 180 ml of coconut cream*.
8. You need 1 tbsp of grated orange zest.
9. You need 150 g of chopped strawberries.
10. It's 70 g of icing sugar / powdered sugar.
11. It's 1 tbsp of orange juice.
12. It's 1-2 tbsp of coconut cream taken from wet mixture above when made up.

Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF instructions

1. Preheat the oven to gas 6 / 200C / 400F and line a baking tray with parchment paper.
2. Mix the flour, sugar, baking powder and xanthan gum if using in a large bowl.
3. Add the cubed margarine and cut in with a fork or pastry cutter until the mixture resembles crumbs.
4. Mix the cream, orange zest and vanilla together in a jug, set aside 2 tbsp for the glaze then pour the rest into the flour mixture.
5. Mix until almost combined then add the strawberries.
6. Gently knead together then pat out into a round an inch thick onto the baking tray. Score deeply into 8 wedges (this photo is before I cut the wedges but cut the dough into quarters then halve each quarter).
7. Bake for 20 minutes or until lightly golden then let cool on the tray.
8. To make the glaze, mix the icing sugar and orange juice together, adding 1 - 2 tbsp of the coconut cream mixture to thicken it.
9. When cooled, drizzle over the scones.
10. I buy cans of full fat coconut milk and keep them in the fridge. When you need cream, turn the tins upsides down, open then drain the water off. The cream will separate from the water when chilled and float to the top of the can before setting there.