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Vickys Strawberry & Cream Scones With An Orange Glaze Recipe

Vickys Strawberry & Cream Scones with an Orange Glaze Recipe
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Category : Dessert
Cooking Time : 30 minutes
Serving : 8
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Prepare the ingredients before making Vickys Strawberry & Cream Scones with an Orange Glaze in your home. Then, follow these steps below to serve Vickys Strawberry & Cream Scones with an Orange Glaze for your family or friends.

Ingredients: Vickys Strawberry & Cream Scones with an Orange Glaze

  • 280 g gluten-free / plain flour
  • 4 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 pinch xanthan gum if using gluten-free flour
  • 112 g Stork Block margarine, cubed
  • 1 tsp vanilla extract
  • 180 ml coconut cream*
  • 1 tbsp grated orange zest
  • 150 g chopped strawberries
  • 70 g icing sugar / powdered sugar
  • 1 tbsp orange juice
  • 1-2 tbsp coconut cream taken from wet mixture above when made up

How to Make Vickys Strawberry & Cream Scones with an Orange Glaze

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Vickys Strawberry & Cream Scones with an Orange Glaze in your home by yourself.

    Step 1
  • Preheat the oven to gas 6 / 200C / 400F and line a baking tray with parchment paper
  • Step 2
  • Mix the flour, sugar, baking powder and xanthan gum if using in a large bowl
  • Step 3
  • Add the cubed margarine and cut in with a fork or pastry cutter until the mixture resembles crumbs
  • Step 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
  • Step 5
  • Mix until almost combined then add the strawberries
  • Step 6
  • Gently knead together then pat out into a round an inch thick onto the baking tray. Cut into 8 wedges (this photo is before I cut the wedges but cut the dough into quarters then halve each quarter)
  • Step 7
  • Bake for 20 minutes or until lightly golden then let cool on the tray
  • Step 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
  • Step 9
  • When cooled, drizzle over the scones
  • Step 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
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