1¼ cup gluten-free plain flour
2 teaspoons baking powder
¼ cup almond meal
A good pinch of sea salt
3/4 cup gratted cheese, plus a little extra for to of scones (Use tasty cheese if you can, gives more flavour)
1 small onion (finely cut and cook with a knob of butter over a low-medium heat for 4 minutes or until cooked)
25g crumbled feta cheese
125ml milk, plus a little extra for brushing scones
Optional - small amount of parsley (about 2 tablespoons)
Preheat oven to 220°C 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.
Add in the cheeses and parsley. Combine the cream and milk then pourin to 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 the brush the tops with milk and bake for 10-15 minutes, or until risen and golden. Leave to cool for a few minutes. Scones are best eaten warm with a knob of butter in the middle.