1 cup gluten-free plain flour ¼ cup white rice flour ¼ cup almond meal 1/3 tsp xanthan gum 2 teaspoons baking powder a good pinch of salt 80g dairy-free margarine 100ml soy milk
Preheat oven to 220°C/440°F/gas 7 and line a baking tray with baking paper. Put the dry ingredients and margarine into a bowl. With very clean hands, rub margarine through the flours until it is evenly mixed and holds its shape when compressed in the hand. Make a well in the centre.
Pour soy milk into the well and mix just until the dough comes together.
Gently pat the dough out on a lightly floured surface to about 1.5 cms thick and use a suitable glass to cut rounds out of the dough. Place the rounds touching each other into the lined baking tray, lightly the brush the tops with milk and bake for 10 minutes, or until risen and golden.
Cut in half horizontally whilst warm and serve with margarine and jam or golden syrup.