Egg- and Gluten-Free Scones

• 220 grams Soy and rice flour blend
• 1 tsp Baking powder
• 40 grams Butter or margarine
• 100 ml Milk
• 1 tbsp Rum-soaked raisins
• 1 tbsp Honey
• 1 enough to cover the raisins Water

1. Put the ingredients in a pot and heat (to evaporate the alcohol and soften the raisins).
2. Combine the dry ingredients in a bowl, then knead in the butter.
3. Add the milk and the ingredients, then bring the dough together into a ball.
4. Divide into portions of your desired size (I made mine into small onigiri-like triangles).
5. Bake for 20 minutes at 200C.

baking powder, butter, milk, raisins, honey, enough

Taken from cookpad.com/us/recipes/151923-egg-and-gluten-free-scones (may not work)