Gluten-free Cooking for Kids

Preheat oven to 200 C.  In a medium sized bowl combine the flour, oats, ground almonds, baking powder, salt, sugar, xanthan gum and grated nutmeg.  Add the sultanas mix through and set aside.  In another bowl combine the creme fraiche, yoghurt and milk.  Add the wet ingredients to the dry ingredients and bring the mixture together to make a wet sticky dough.  Put some flour on a wooden board or surface and turn the dough out.  Add a little flour to the dough and gently form it into a square adding just enough flour to stop it sticking to your hands.  You don't have to knead the dough, just gently shape it into a square which is about 2.5cm deep.  Using a sharp knife coated in a little flour, cut the dough into strips (aprox 4.5 cm wide) and then into squares. You should have about 16 squares each square measuring about 4.5 cm x 4.5 cm.  Place the scones on a lined baking tray and brush the tops with a little milk.  In a small bowl combine the sugar and oats and then sprinkle this liberally over the scones.  Bake in a hot oven for 12- 15 minutes until golden.