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Gluten free scones
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- 80 g blanched almonds
- 140 g rice flour (see Tips)
- 80 g potato starch
- 40 g arrowroot flour, plus extra for dusting
- 2 tsp gluten free baking powder (see Tips)
- 1 pinch salt
- 80 g unsalted butter, cut into pieces, plus extra to serve
- 1 egg yolk
- 100 g full cream milk, plus extra for glazing
- jam, to serve
- double cream, to serve
- per 1 portion
- 1214.1 kJ / 289 kcal
- 4.1 g
- 28.9 g
- 17.3 g
- Saturated fat
- 7.7 g
- 1.9 g
- 169.6 mg
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