Gluten Free Scones

• 275 g rice flour
• 50 g tapioca flour
• 2 teaspoons baking powder
• 4 teaspoons xanthan gum
• 1 teaspoon salt
• 4 tablespoons caster sugar
• 110 g butter
• 110 g sultanas (optional)
• 2 eggs, preferably free-range
• 125 -175 ml natural yoghurt
• 1 egg, beaten, for egg wash

1. Preheat the oven to 250u0b0C/475u0b0F/Gas 9.
2. Sift all the dry ingredients into a large bowl and mix well. Rub in the butter. Add the sultanas and gently mix together.
3. Lightly whisk the eggs and natural yoghurt together.
4. Make a well in the centre of the dry ingredients and add the egg and yoghurt mixture. Mix to soft dough, adding a little more natural yoghurt if necessary.
5. Turn onto a rice-floured board and knead lightly, just enough to shape into a round. Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/21/4in cutter. Place on a rice-floured baking sheet and brush with a little egg wash.
6. Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.
7. Serve split in half with butter and jam.

rice flour, tapioca flour, baking powder, xanthan gum, salt, caster sugar, butter, sultanas, eggs, natural yoghurt, egg

Taken from www.food.com/recipe/gluten-free-scones-291962 (may not work)