Gluten free scones

Method
Prep:20min  ›  Cook:12min  ›  Ready in:32min 

1. Pre-heat the oven to 220 C / Gas 7. Prepare a greased or parchment lined baking tray.
2. Mix the flour, tapioca flour, xanthan gum, baking powder and salt in a medium mixing bowl.
3. Add the margarine and mix to fine 'breadcrumbs'. Add the sugar and mix well.
4. Add the beaten eggs and just a little milk at a time till it holds together lightly. Do not add too much milk or the mix will become too sloppy to handle, it's better dry than too wet.
5. Turn the mix out on to a floured work surface and knead it together till it is fairly smooth, about two or three minutes. Use plenty of gluten free flour.
6. Roll out the dough to about 1" thick and cut into rounds. Place on the baking tray. Brush the tops with a little milk with a bit of egg added and sprinkle with a little sugar.
7. Bake for about 12 minutes in the top of the oven.
8. Transfer to a wire rack and cool or eat warm with jam and fresh whipped cream. Freeze when cold.

Tip

Add cinnamon and chopped apple, mixed spices, mixed fruit or whatever you like to your scones for a change.