This recipe makes many scones, feel free to freeze them before or after they are cooked, they work well either way. If I had a preference I'd say to cook them after freezing them and they have that nice freshly baked aroma/taste that is so appealing.
Whisk into a bowl 2 1/2 c rice flour, and 1 2/3 potato starch, 3 tsp baking powder, 2 1/2 tsp salt, 1 tb sugar and whisk all together - either by hand or use a food processor. I like my Kenwood Chef but I want a thermomix. a thermomix might be too small for this recipe size though.
Cut one cup of butter into cubes, mix through, when it resembles breadcrumbs add in 3 eggs and 1/2 c of butter milk. If you want all cheese scones, add 2 c shredded chedder cheese into the mix, add a little water if required. OR you could like we did halve the mixtures into two equal halves, one with 1 1/2 c of chedder cheese, and the other with herbs and pepper, or add 1/2 cup of sugar and some fruit or whatever you like to your scone mix, add water as needed to make into a pliable dough.
Roll out as doughs and using a floured cookie cutter or a glass, cut scones out. Bake in a 190 degree celcius oven for 10 to 12 mins. You can brush milk and add herbs and dry garlic powder on top.