Gluten-free Scones
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Preheat oven to 220°C/440°F/gas 7 and line a baking tray with baking paper.
Put the flours, baking powder, almond meal, and salt into a bowl, make a well in the centre.
Combine the cream and milk then pour into the well and mix just until the dough comes together.
Pat the dough out on a lightly floured surface and use a lightly floured round cutter to cut rounds out of the dough.
Place the rounds touching each other into the lined baking tray, lightly brush the tops with milk and bake for 10 minutes, or until risen and golden.
Break in half whilst warm and serve with fruit spread and whipped cream.