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

How to Cook 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 - - In case you have a ardour for cooking and also you spend lots of time in your kitchen, then most definitely you may have a substantial quantity of recipes on hand. Some cooks have an orderly group system and some don't. If you end up typically shuffling by mounds of recipes and never discovering what you are in search of, then it is advisable to do some organizing.

You can have 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 cook Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF

1. You need gluten-free / plain flour.
2. You need granulated sugar.
3. It's baking powder.
4. You need xanthan gum if using gluten-free flour.
5. You need Stork Block margarine, cubed.
6. It's vanilla extract.
7. Prepare coconut cream*.
8. Prepare grated orange zest.
9. You need chopped strawberries.
10. You need icing sugar / powdered sugar.
11. Prepare orange juice.
12. It's 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