Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, vickys strawberry & cream scones w orange glaze, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. 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 can achieve that.

The ingredients needed to make Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF:

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

Instructions to make Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF:

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

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