Ingredients 3 cups wholemeal SR flour
1/4 tsp salt
60g frozen vege oil - cubed
1 3/4 cups rice milk
Instructions Pre-freeze the oil and once removed from the freezer it should be solid. Then cube roughly.
Pre-heat fanforced oven to 195 degrees Celcius.
Combine flour, salt and oil cubes in food processor (dough blade) until it resembles breadcrumbs. Then gradually add the rice milk while still processing. Only add as much milk as you need to get the mixture combined, but not sticky. Then empty mixture out onto a floured surface and knead lightly. Pull off small handfuls, and cook in a pre-oiled muffin tin. Spray a little oil on top of each scone muffin. Bake for 10-12mins, until browned lightly on top. Serve with vanilla soy icecream and strawberry jam.