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Vickys Dried Fruit & Apple Scones, GF DF EF SF NF
Vickys Dried Fruit & Apple Scones, GF DF EF SF NF

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Although most of you have been told again and again that vegetables are good for you, and there is a very good reason why. Along with possessing a number of vitamins and minerals, you will also find that some vegetables also provide potassium. One of the vegetables which will provide the potassium you need is broccoli. Spinach is additionally something that you might want to start consuming more of as it includes a lot more vitamins and minerals compared to other vegetables.

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We hope you got benefit from reading it, now let’s go back to vickys dried fruit & apple scones, gf df ef sf nf recipe. To cook vickys dried fruit & apple scones, gf df ef sf nf you need 8 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Vickys Dried Fruit & Apple Scones, GF DF EF SF NF:
  1. You need 240 grams gluten-free / plain flour
  2. Take 1/4 tsp xanthan gum if using GF flour
  3. Prepare 3 tsp baking powder
  4. Use 40 g granulated sugar
  5. Provide 50 grams sunflower spread /safe 'butter'
  6. Take 125 grams grated apple
  7. Take 50 grams sultanas or dried cranberries
  8. Get 90 mls Light coconut milk as required, around
Instructions to make Vickys Dried Fruit & Apple Scones, GF DF EF SF NF:
  1. Preheat the oven to gas 8 / 230C / 450°F and line a baking sheet with parchment
  2. Combine the flour, xanthan gum if using & baking powder in a bowl
  3. Cut in the 'butter' and rub between your fingers until the flour resembles breadcrumbs then mix in the sugar
  4. Mix in the apple and dried fruit and form a soft dough, adding the milk as necessary
  5. Pat the dough out into a round an inch thick and cut out shapes with a 2.5 inch round cookie cutter. Keep reforming the dough and cutting the scones out. You should get around 12
  6. Put onto the baking sheet, glaze the tops with some extra coconut milk and a sprinkling of sugar. Bake for 10 minutes, turn the trays and bake a further 8 minutes until lightly golden and well risen
  7. Cool on a wire rack then split, butter each half and serve

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