Gluten-Free Buttermilk Scones

In a stand mixer, combine flour, baking powder, salt and sugar.

Cut butter into cubes and add to the mixer. Mix until butter has broken down to pea size.

Add the egg and buttermilk and mix until fully combined.

Divide dough in half and shape into disks. Cover with cling wrap and let chill in the fridge for 20 minutes (or overnight).

Preheat oven to 350ºF.

Remove dough from the fridge and take off the cling wrap. Cut into wedges by cutting in half, then quarters, then eighths. Repeat with the other disk.

Place scones on a baking stone or tray and bake for 30–35 minutes. The scones will puff up slightly and begin to turn golden brown.

Let cool slightly before moving to a cooling rack. They can be served as soon as they are cool enough to handle.