225g gluten free flour
2 t baking powder
pinch of salt
150ml rice milk
Heat the oven to 220˚C. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the sugar and then the milk to get a soft dough.
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm thick. Use a 5cm cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
Number of Servings: 12
Recipe submitted by SparkPeople user LUCYLAKE.