Scones

Ingredients:

- 1/2 cup rice flour

- 1/2 cup corn starch

- 1/2 cup potato starch

- 1/4 cup tapioca flour

- 1/4 cup corn flour

- 2 tsp xanthum gum

- 1 tbsp baking powder

- 1/2 tsp salt

- 1/4 cup butter (or ghee)

- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice and + 15 minutes to curdle)

- 1/4 cup sugar

- 1/2 tsp vanilla

- 1/4 cup nuts, crushed

Preparation:

- Preheat oven to 375F.

- Combine rice flour, corn starch, potato starch, tapioca flour, corn flour, xanthum gum, baking powder, and salt in a bowl. Mix the dry ingredients well.

- Cut butter or ghee in small pieces and mix them into the dry mixture.

- Combine buttermilk, sugar, vanilla, and nuts in a separate bowl. Make sure that the liquid mixture is luke warm.

- Pour the liquid mixture into the dry mixture slowly to form a dough.

- Place muffin cups in a muffin tray. Use two spoons to transfer the dough into muffin cups and bake in the center of oven for 18-20 minutes.

- Remove muffin tray from oven and let cool for 15 minutes.

- Remove the muffin cups.