1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a large mixing bowl, sift together the flours, erythritol, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the egg, milk, lemon juice and vanilla extract together.
5. Pour this mixture slowly into the dry ingredients and stir until just combined.
6. Turn the dough out onto a lightly rice floured surface.
7. Pat the dough into a circle about 1 cm thick.
8. Use a round biscuit cutter to form individual scones.
9. Place the scones on the prepared baking sheet 3 cm apart.
10. Bake in the preheated oven for 10-12 minutes, or until they are golden brown on top.
11. Do not over bake.
12. Cool and Serve
13. Serve warm with, butter, jam, clotted cream, or your favorite topping.
14. Enjoy your delightful gluten-free scones!
15. Method

HAPPY BAKING!

Note: This yields 8 – 12 Scones