A quick, easy-to-make recipe for deliciously light and moist gluten-free scones.
Preheat the oven to 200C. Sift the flour and the salt into a bowl, then stir in the ground almonds. Add the butter or margarine and rub together until it looks like fine breadcrumbs. Slowly, mixing with the back of knife, add the milk until a soft dough is formed. Bring together and gently knead in the bowl. Turn out onto a lightly floured (potato or generic gluten free plain flour are good) board, roll out to about one and a half inches thick, cut into circles with a cutter and place on a lightly greased baking tray. Repeat until all the dough is used. Bake for 10 - 15 minutes until golden brown, and serve immediately.
Alternatively, cool on a wire rack and store in an airtight container for up to 24 hours, or freeze for up to a month.