(This is a scone base pizza) and great for a quick make. 1/2 a pack of Green Pastry Mix ( Make sure you mix the flour thoroughly before weighing out half as you want the ratio of flours to be correct) 50g butter 1tsp gluten free baking powder 1 egg milk made up to 75 ml(see note in method) 1tsp cider vinegar 1/2 tsp salt Preheat Oven to gas 7/220c/425F Place flour mix, salt,baking powder in a bowl. Rub in the butter until breadcrumb consistency acheived. Put egg in a measu

Here is the tried and tested recipe for gluten free Vegan Scones. After several experiments, adjustments and lots of tastings these are good to go and remain moist the next day which is always a bonus. You will need: 1 Packet of Ma Bolton’s Vegan Pastry Blend*stockists: 2tsp g/f baking powder, 30g sugar, 100g Coconut oil, 50g mashed banana, 1½tbls soya lecithin granules* placed in 1½tbls of warm water, soya milk made upto 200ml when added to lecithin mix, 1tsp Cider vinegar,

10 oz Ma bolton savoury pastry mix 3 oz polenta 2 oz ground almonds 6 oz melted butter 6 oz sugar 5oz currants 2tsp mixed spice 1 tbls of brandy 2 eggs 3 tbls of milk some rice flour for kneading and dusting Place Pastry mix, polenta, almonds, sugar,spice and currants in a bowl and mix, Add the melted butter, brandy and eggs to the dry ingredients and mix well. Leave the dough to sit for 10 mins as this will help with the dough setting up. Divide the dough into 3 . Take your