Orange and Cranberry Scones

Ingredients:

225g gluten free self-raising flour

1/2 tsp Xanthan gum

1/2 tsp baking powder

25g caster sugar

50g Stork in small cubes (can also use butter if not dairy free)

pinch of salt

The zest and juice (80ml) of one large orange

Handful of cranberries (I used frozen)

1 egg

Method:

1. Preheat the oven to 200C (fan)

2. Combine the flour, Xanthan gum, sugar, salt and baking powder.  Add the Stork/butter and using fingers, rub it into the dry ingredients until you get a crumb-like mixture.

3. Add the zest, orange juice egg and the cranberries to the mixture, and combine until it creates a ball (add a drop more of juice if necessary).

4. Roll out the mixture to a thick rectangle.  Using a circular cookie cutter, cut out 6 scones from the mixture (re-using the off cuts) and place on a baking tray.  Bake for 10-15 mins.