Gluten Free Scones

My first attempts did not turn out well, very dry & crumbly :(
If you can cope with Kamut or Barley flour which are not gluten free, then the scones do turn out rather well.
Make sure your mix is a bit more wet than wheat scones would be.

INGREDIENTS:

· 1 1/2 cups gluten free oat flour

·  1/4 cup "moist" gluten free  flour

·  1/4 cup quinoa flour

·  1/4 cup (60 gm) sugar

·  2 ½ tsp (12ml)gluten free baking powder

·  1/2 tsp (3ml) baking soda)

·  1/4-1/2 tsp salt (3ml)

·  1/3 cup (65 gm) vegan margarine 

·  1 cup (250 ml) rice or coconut milk

METHOD:

Preheat oven to 425°F or 220°C.

Grease baking tray with margarine. Sift the flour, sugar, baking powder, baking soda and salt together.

Cut in the margarine or butter till mixture resembles fine breadcrumbs.

Add the milk and mix to make a smooth dough. (add more milk if necessary to ensure mix is not too dry)

Knead very lightly for ten seconds on a lightly floured surface.

Roll or pat to about 3/4" thick (2 cm) and either cut into individual scones or cut into wedges, leaving intact (pizza style) to make a loaf.

Baking time approximately 12 minutes for individual scones.

Brush tops with melted butter after removing from the oven.