1 tsp salt
375g/13oz gluten free flour, plus extra for dusting
3 tsp gluten free baking powder
200g/7oz of mashed rutabaga
50g/1¾oz grated zucchini (remove excess moisture)
250ml/9fl oz lactose free milk
Grated hard cheese, for topping
Serves - 4
Preheat the oven to 220C/200C Fan/Gas 7. Grease and line a baking tray.
Mix the dry ingredients together and add the vegetables.
Gradually add the lactose free milk until it forms a stiff dough (you may need more or less milk).
Turn the mixture out onto a lightly floured surface. Pat out to flatten to about 2cm/¾in thick. Use a cutter to stamp out the scones.
Sprinkle each scone with a little cheese and place on the prepared baking tray.
Bake for about 15 minutes until golden-brown.
Recipe adapted from: Good Food