225 g/8 oz/2 cups gluten free self-raising flour, sieved optional (strained)
60 g/2 oz/1/4 cup vegan butter
2 tbsp castor (superfine) sugar
50 g/1 ¾ oz /1/3 cup vegan chocolate chips
About 150 ml/1/4 pint/2/3 vegan cup milk
1.Lightly grease a baking tray( cookie sheet). Place the flour in a mixing bowl. Cut the butter into small pieces and rub it into the flour with your fingertips until the scone mixture resembles fine breadcrumbs.
2.Stir in the castor (superfine) sugar and chocolate chips.
3.Mix in enough milk to form a soft dough.
4.On a lightly floured surface, roll out the dough to form a rectangle 10×15 cm/4×6 inches, about 2.5 cm/1 inch thick. Cut the dough into 9 squares.
.Place the scones spaced well apart on the prepared baking tray (cookie sheet).
6.Brush with a little milk and bake in a preheated oven, 220°C/425°F/Gas mark7,for 10-12 minutes until the scones are risen and golden.
Serve with vegan cream.