Gluten Free Mini Egg Scones

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

Stir in the sugar then crush around 100g of the Mini Eggs using a rolling pin, not too fine, you want some chunks. Chunk these Mini Eggs in with the flour and sugar.

Add in beaten eggs with 50ml of the milk, mix well with a wooden spoon until vert 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. Add more milk if the mix is too dry. Sometimes I need up to 150ml - gluten free flour can be quite thirsty and it varies depends on brand, around 100ml is usually the more likely amount.

Bring the dough into a ball and wrap in clingfilm, place in the fridge for at least 10-15 mins so it firms up a little and makes it easier to roll.

Once firmed, press the dough down until about 2.5cm in thickness then use a 2.5in/6cm cutter to cut out rounds - I got 7 scones out of this amount of dough. Cut out each scone and place on a baking tray. Keep rolling 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. Place one or two of your remaining mini eggs on the top of the hot scones, the heat will help them stick to the top.

When ready to serve, whisk some double cream to stiff peaks, or use clotted cream if you prefer. Spread on some Nutella or other chocolate spread which is coeliac safe along with your cream and enjoy!