Cooking notes from ~13 September. This was me assembling a recipe from memory and consulting multiple GF baking books (many don't have scone recipes; the ones that do are all WTF in one way or another). I was making multiple batches, so I had a bowl of walnuts and rosemary that had been run through the thermomix, and was taking scoops of that; I also wasn't doing useful measurements, so I'm writing it up as a process with only some measurements in the ingredients list

Ingredients:

• sorghum flour
• corn flour (I use maize corn flour)
• 1 heaped dsp white sugar
• 1 tsp xantham gum
• 1 scant tsp bicarb
• 1 generous tsp cream of tartar
• pinch (say 1/4 tsp?) salt
• butter - room temperature (maybe 3oz? I took a ~1cm slice across the whole 500g block)
• cold water -- add ice; I filled a ~1 cup beaker with lid with spout, so I could pour v. slowly.
• cup walnut & fresh rosemary mix (notes say a cup: I'm not sure I wasn't using a half cup measure. This is entirely arbitrary, use what you have)

prepping the rosemary and walnut: I used about 500g of walnuts, and about 6 x 20cm sprigs of rosemary (which had multiple side sprigs; this is a recipe that works with a lot of rosemary, go wild). I mostly stripped the woody stems out, threw the lot in the thermomix, and chopped for A Bit.

prepping the flour: I have a pyrex glass jug that is a 1 cup plus head space; I filled it with sorghum to 'just above the 1 cup line' and then mostly filled with corn flour. There was no levelling, no packing, no careful measuring.

1. Into stand mixture put all the dry ingredients (including the walnuts/rosemary). With whisk attachment, set to slowest speed (speed: 1), combine
2. Add butter, mix until bread crumbs. If the butter is soft enough, this will work at the slowest speed.
3. Trickle in water. When the mix starts to come together, increase speed (speed: 2). Continue very slowly adding water until it looks 'a bit dry'.
4. Change stand mixture attachment to mixing paddle (not dough hook), increase speed a little bit (I started at 2 and ended at 4). If it isn't coming together add water cautiously. If it becomes sticky, add sorghum flour.
5. This process will do some, but not all of the kneading. When it comes together into a ball, tip onto a well floured surface, and knead gently -- there is no gluten to stretch, this is about getting everything mixed.
6. Roll out, cut [I was using the cutter to set the height, and then rolling just a bit more, so I didn't lose the cutter in the dough).
7. paint with (soy) milk or other liquid to glaze (other people use egg; I don't).
8. oven for 12 minutes (I did not, in fact, write the temperature. Assumption: 220°C, fan forced).

This made me ~2 dozen small hearts.