Recipe for allergy sufferers:

This recipe comes from Susan Swann who has written the book Cakes and Cookies for Children on Restricted Diets which came about because of her youngest daughter's multiple food allergies and food intolerance.

The book is full of recipes which are dairy free, gluten free, wheat free, corn free, egg free, sugar free, reduced sugar, yeast free or soya free. For example, this particular recipe is dairy free, gluten free, wheat free, corn free, egg free and yeast free.

If you would like to read more <click here> or visit Susan's web site www.allergybaking.co.uk

This recipe is dairy free, gluten free, wheat free, corn free and egg free.

Ingredients

75g (3 oz) rice flour
75g (3 oz) potato flour
50g (2 oz) soya flour
50g (2 oz) soya margarine
25g (1 oz) caster sugar
5 - 6 tbsps soya milk
75g (3 oz) mixed fruit
1 tsp gluten free baking powder

Method

• Pre-heat the oven to 220°C / 425°F / Gas 7.

• Prepare a baking tray.

• Mix together the flours and baking powder in a mixing bowl.

• Rub the margarine into the flour until it resembles fine breadcrumbs.

• Stir in the caster sugar and mixed fruit.

• Add the milk a little at a time until a smooth dough is formed.

• Lightly flour a board with rice flour to prevent the dough from sticking.

• Roll out the dough to 2.5 cms (1") thick. Using a pastry cutter cut out as many scones as you can. (Makes about 6 scones)

• Place the scones onto the baking sheet and brush the tops with a little soya milk.

• Bake in the oven for about 10-12 minutes or until golden brown.

• Leave to cool for 5 minutes before transferring them to a cooling rack to cool completely.

• Cut the scones in half and serve with dairy free margarine.
  

Susan Swann
www.allergybaking.co.uk

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