200g gluten free self-raising flour
½ tsp ground cardamom (about 10 pods, ground)
25g lactose free butter
25g light muscovado sugar
about 75ml rice milk
Lactose free butter and maple syrup to serve
Put the gluten free flour and cardamom in a bowl and rub in the lactose free butter. Add sugar.
Beat the egg in a measuring jug, then pour in rice milk to make it up to 100ml/3½fl oz.
Pour into the bowl gradually, stirring first with a knife then with your hands, to make a soft, not sticky, dough.
Knead until smooth on a floured work surface. Divide the dough into three and roll into circles) about 5mm thickness). Cut each into quarters.
Heat a heavy-bottomed frying pan to medium hot. Cook the scones in batches for a couple of mins each side, until golden brown.
Serve, spread with lactose free butter and drizzled with maple syrup.
Recipe adapted from: Good Food