A gluten-free scone is often dry in the mouth and a bit tasteless, but serve these warm with butter or clotted cream and jam and you'll find people sometimes won't know the difference.

Makes a round of 6 scone triangles.

Ingredients

1 tbsp chia seeds

1 medium egg

4 tbsp milk

60g white rice flour

40g maize flour (not starch)

30g tapioca starch

20g potato starch

1½ tsp baking powder

½ tsp guar gum

1 tbsp caster sugar

1 pinch salt

35g unsalted butter

Method

Pre-heat fan oven to 180℃, cut a square of parchment paper and butter it, have a baking sheet ready.

1. Put the chia seeds and milk into a small bowl and beat together with an electric hand whisk to start the gel forming, add the egg and continue to beat, set aside to thicken.
2. Weigh the dry ingredients into a larger bowl and rub the butter into the mix with your fingertips. This can also be done in a food processor.
3. Whisk the milk/egg/chia mixture again to disperse clumps, and using a silicone spatula, mix it with the dry ingredients to form a stiff paste.
4. Shape this by hand into a flattened disc, place on the parchment paper and continue shaping it to measure approximately 13cm across and 15-20cm deep; add a splash of milk to the egg mixture bowl and use this residue to smooth out the scone shape to the right size with your fingers - this will also give it a lovely golden colour.
5. Cut the scone in half with a knife, then cut each half into 3 by cutting from the centre to the outside, slightly dragging the knife to separate the scones from each other - this gives them a little more room to rise during baking and ensures the centres are properly baked.
6. Slide the parchment paper and scones onto the baking sheet, bake for 20 minute in the centre of the oven.
7. Remove to a wire rack to cool, and serve with jam and cream and a pot of tea.