NOTE: This recipe is: Wheat free, Egg free, Milk free. These scones are only good for a couple of days and then turn magically into lumps. But are wonderful about 10 minutes out of the oven with a little butter or whatever your alternative is to butter!

2 cups flour (white corn flour with other gluten-free flour make a good blend)
2 teaspoon baking powder
½ teaspoon salt
2 Tbs. butter
¾ to 1 cup soy milk or water or orange juice or a blend of these

Blend together dry ingredients, cut in butter until resembles fine meal, pour in ¾ cup milk and blend, add more milk a bit at a time until forms a soft dough. Turn out on a floured board and knead for one minute. Pat into a circle on cookie sheet, cut into wedges and mark with a fork. Bake at 425F for 10-14 minutes (until brown). Alternatives: add a bit of honey or molasses to sweeten, raisins can be added (omit if allergic to mold) add ¼ cup grated old cheddar (optional).

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