Ingredients


200g gluten free self-raising flour

½ tsp ground cardamom (about 10 pods, ground)

25g lactose free butter

25g light muscovado sugar

1 egg

about 75ml lactose free milk

Lactose free butter and maple syrup, to serve










Method


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 lactose free 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. 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

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