Slightly adapted from Healthy Gluten-free Eating by Darina Allen and Rosemary Kearney
275g/10oz brown rice flour
50g /2oz tapioca flour
4 teaspoons gluten free baking powder
2 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons organic golden caster sugar
110g/4oz butter diced
110g/4oz sultanas or other dried fruit
175ml/6fl oz natural yoghurt (I used sheep milk yoghurt)
Preheat the oven to gas mark 9, 250°C
Turn the dough out on to a rice floured surface and knead gently. Shape the dough in to a round and roll out to about 2.5cm thick. Using a 5cm cutter stamp out the scones and place them on a rice floured baking sheet. Brush with egg wash.
Bake for 10-15 minutes until golden brown on top. Move the scones to a wire rack to cool. They are delicious warm or cold with butter and jam and a cup of tea.
Makes 15 to 18 scones.