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

How to Making Recipes Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF using 12 ingredients and 10 steps

Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF - - If you have a passion for cooking and also you spend a number of time in your kitchen, then almost definitely you have got a considerable amount of recipes available. Some cooks have an orderly group system and some do not. If you find yourself usually shuffling by way of mounds of recipes and never finding what you're searching for, then that you must do some organizing.

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 that.

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

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

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

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.

Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF - Thank you and good luck