Gluten- and dairy-free scones

These are very easy to make, and are great for those who are intolerant to gluten and dairy. Try to find a glutenfree flour blend, as some gluten-free flours can have a chalky texture. And remember to leave at least 3 hours for soaking the ground flax seeds.

Makes 18 scones YOU WILL NEED

70g ground flax seeds

900g gluten-free flour blend, plus extra for dusting and cutting 1 teaspoon fine salt

2 tablespoons gluten-free baking powder

175g cold dairy-free spread, plus 50g for brushing

150g caster sugar

125g coconut cream

150ml plant-based milk Dairy-free cream, to serve

1 Place the ground flax seeds in a mixing bowl and add 300ml of cold water. Cover with a clean tea towel and leave in a cool place for at least 3 hours, or overnight. 2 Sift the flour, salt and baking powder into a large mixing bowl. Break the dairy-free spread into 2cm pieces, add them to the bowl, then rub between your fingertips until the mixture resembles crumble topping. Stir in the sugar and combine. 3 Blitz the ground flax and water with a handheld blender until evenly combined. Make a well in the centre of the flour mixture and pour in the blitzed flax mixture, the coconut cream and the plant-based milk. Stir to combine until a loose dough is formed. 4 Preheat the oven to 200°C/ 180°C fan/ Gas Mark 6. Tip the dough on to a lightly floured surface and gently bring together with floured hands. 5 Roll the dough out to a 3½cm thickness and use a 6cm round cutter, dipped in flour, to cut 18 rounds from the dough. Transfer the rounds to a baking sheet lined with baking parchment. Melt the extra dairy-free spread in a small saucepan and use a pastry brush to glaze each round with the melted spread. 6 Bake the scones for 10-12 minutes, until risen and golden. 7 Serve the scones with dairy-free cream and jam. They can be stored in an airtight container for up to 5 days and reheated gently before eating.