Easiest Way to Make Quick Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, vickys strawberry & cream scones w orange glaze, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a 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 recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Vickys Strawberry & Cream Scones w Orange Glaze, GF DF EF SF NF is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. 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.

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