A classic British tea-time treat, these gluten-free scones are best eaten on the day you make them. Don’t forget the jam and clotted cream. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking ...

Keep re-rounding the dough and cutting to ensure you don’t waste any. Brush the tops of the scones with the beaten egg and sprinkle over the remaining cheese. Place the scones on the heated ...

Making scones with oat flour instead of wheat flour is a great option for those looking for a gluten-free or alternative ...

Sally has used white rice flour and cornflour from maize, not wheat. Xanthan gum is made from corn sugar and is used as a gluten substitute to give elasticity in gluten-free baking. Tapioca flour ...

[feast_advanced_jump_to] Enjoy a delicious, guilt-free snack or breakfast with these delightful scones. Perfect for those ...