Gluten-free scones are buttery and crumbly perfection. Once you've mastered this recipe, all you'll need is some jam and a good spoonful of clotted cream... VIDEO | SpaceX Makes History ...

Sally has used white rice flour and cornflour from maize, not wheat. Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten-free baking. Tapioca flour ...

You can also use oils such as macadamia nut, cold pressed coconut oil, a light flavoured olive oil or avocado oil to replace the butter in this recipe and to make it dairy free and vegan. h For gluten ...

Gather the off-cuts into a ball, gently roll and stamp out more scones. Brush the tops with milk, sprinkle with sugar and bake for about 12 minutes or until well risen and golden brown.

Keep re-rounding the dough and cutting to ensure you don’t waste any. Brush the tops of the scones with the beaten egg and sprinkle over the remaining cheese. Place the scones on the heated ...

A wholesome scone recipe from my cookbook Earth To Table. Made with a combination of buckwheat flour and almond meal then caressed with olive oil, almond milk, cinnamon and vanilla. I love this served ...

That’s where scones come in. They are not called quick breads for nothing and, as these are gluten-free, you can whizz them up in a food processor at the same time as swigging from a bottle of ...