Makes 12 triangular scones.

NB The mixture will be sticky, just keep patting it into place.

Ingredients

• 2 tbsp chia seeds
• 2 medium eggs
• 8 tbsp milk
• 120g white rice flour
• 80g maize flour (not maize starch)
• 60g tapioca starch
• 40g potato starch
• 3 level tsp GF baking powder
• 1 tsp guar gum
• 2 tbsp caster sugar
• 70g cold, cubed butter, unsalted
• 2 pinches of salt

Method

Pre-heat a fan oven to 180℃, and line a 32x32 cm baking sheet with buttered baking parchment.
Put the chia seeds and milk and eggs into a bowl and beat with an electric whisk until gel starts to form.
Weigh the dry ingredients into another bowl and dry whisk together if making by hand, or use a food processor and pulse thoroughly.
Either rub the butter into the mix with your fingertips, or blend together in a food processor.
Whisk the eggs, milk and chia again to disperse any clumps, and add it the dry mix with a silicone spatula to form a stiff paste, or add it to the food processor and pulse again.
Divide the mixture in half – roughly 310g each – and shape by hand into round flat discs 13cm diameter and 15-20cm deep on the prepared parchment.
Brush the tops with milk for a golden finish to the baked scones.
Cut each round in half, then cut each half into 3, slightly dragging the triangles a little apart with the knife – this helps the scones to rise and separate while baking.
Bake for 20 minutes in the centre of the oven until risen and golden.
Remove to a wire rack to cool, serve with jam and cream.