Gluten-free scoop scones

Method

1. Set the oven to gas mark 7 or 220°C.
2. Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar.
3. Lightly beat together the egg and milk. Add this to the flour mixture and beat to give a smooth consistency.
4. Scoop 7-9 mounds of the mixture on to the lined baking sheet with ice-cream scoop. Brush some egg over the top of each and sprinkle over some granulated sugar.
5. Bake the scones in the centre of the oven for 15-18 mins or until they are a light-golden colour. Remove the baking sheet from the oven and slide the scones on to a wire rack to cool.
6. Serve scones warm or cold, with jam and clotted cream.

Woman's Weekly cooker editor Sue McMahon says: The scones can also be wrapped in a freezer bag and frozen for up to 1 month. Allow the scones to defrost for a few hours and then refresh them in a hot oven before serving. Extra info: We've used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops. Nutritional values are for maximum number of servings Feature: Sue McMahon. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe