Gluten Free Fruit Scones

Place the flour in a bowl and rub in the butter with your hands to get a breadcrumb consistency.

Stir in the sugar and sultanas then add in beaten eggs and the milk, mix well with a wooden spoon until to thick, then switch to hands to bring the dough together, it should form into a handle-able ball which is quite soft, if it is too wet to handle add a little more flour.

Bring the dough into a ball and wrap in clingfilm, place in the fridge for 10-15 minis so it firms up a little.

Once firmed, press the dough down until about 2-3cm in thickness then use a cutter, you can use any size you like but we thick around 3" or 4" cutter works best. Cut out each scone and place on a baking tray. Keep rolling the dough into balls, pushing down and cutting until all the dough is used.

Place the scones in an oven heated to gas mark 7/220c, bake for 10-12 minutes until browned.