Gluten-free simple scones

Mix together flour, nathan gum and baking powder.

Rub in butter with fingertips until it resembles breadcrumbs. Add 1 egg and a dash of milk. Mix and gradually add all of the milk until it forms a dough.

Roll out dough to 2cm thick on a lightly floured surface. Use a cutter to cut out scones and place onto a lined baking tray.

Brush with beaten egg on top and sides. Cool in refridgerator for at least 15 minutes.

Preheat oven to 200C. Pop into the oven for 15 minutes or until the scones are golden.

Serve slightly warm or cold with jam and clotted cream or butter.