Scones from the pantry

The one at the back wasn't done with the cutter since it was the leftover dough - you can't half tell!

I can't remember where I got this recipe from but I have just substituted allergen-free ingredients, added xantham gum and it worked well and they were very tasty with jam.

3 cups GF self-raising flour
1 tsp xantham gum (powder)
80g dairy free spread
1 cup soy milk

Add dairy-free spread to flour and Xantham Gum and rub in until bread-crumb-like. Add milk and stir until dough formed. make into a ball with hands and then flatten out. Cut out with scone/pastry cutter and place together/touching on baking tray (I use baking paper as well). Brush with milk if you like and then put in the oven for 15-20min. Keep an eye on them in case my time is different for your oven. I found that they didn't really go golden in that time but were obviously cooked. Maybe they could have gone for longer. I had hungry kids to feed!

Makes about 15. I divided the recipe by 3 and made 5 because I knew we wouldn't get through 15 and really scones should be eaten fresh.