450g/1lb Gluten-free tritamyl flour
1tsp xanthan gum
1tsp gluten-free baking powder
Preheat oven to 200C degrees/fan 180C degrees/Gas mark 6.
Sieve flour, xanthan gum and baking powder into a bowl and rub in the butter.
Add the sugar.
Mix the milk and eggs together and add to the dry mixture to make a soft dough.
Turn the dough out into a floured surface and knead lightly.
Roll out to about 1 inch thick and cut out scones with a floured cutter.
Put on a lined baking tray and use the left over eggs and milk to glaze the tops.
Bake for about 20minutes.