Raspberry Ripple Scones (Gluten Free, Dairy Free)
Ingredients
- 40 grams dairy free spread
- 225 grams gluten free self-raising flour
- 2 tablespoons caster sugar
- 110 milliliters dairy free milk
- 100 grams fresh raspberries
Instructions
- Preheat the oven to 200 oC
- In a large bowl place the self-raising flour and caster sugar
- Rub in the dairy free spread until it resembles bread crumbs
- Stir through the fresh raspberries
- Add the dairy free milk
- Shape into 6 scones
- Bake in the centre of the oven for 20-25 minutes