You can't beat a warm, home-made scone for leisurely brunch.
If you are gluten or wheat intolerant, you might want to give spelt four a try. Although it does still contain wheat and gluten it is easier to digest than ordinary flour. Personally, it doesn't seem to give me any problems, plus it make tastier baked goods compared to specialised gluten-free flour.
If you fancy whipping up your own spelt scones the recipe is after the cut:-
225g (8 oz) white spelt flour
1 tsp baking powder
50g (2 oz) margarine or butter
50g (2 oz) caster sugar
1 medium egg (beaten with milk to make 150 ml of liquid)
1. heat oven to 200C, 400F, Gas mark 6 and grease a baking tray
2. mix flour, salt and baking powder and then rub in the margarine/butter. It should have a crumbly, breadcrumb sort of texture
3. stir in sugar and mix to a soft dough with the egg and milk. Save a bit of the liquid to brush the tops later
4. kneed lightly on a floured board, and then roll out to just over 1cm in thickness
5. use a cutter to make the scones, place on a baking tray and brush the top with the remaining egg/milk
6. bake for about 8-10mins
To serve, I enjoy mine with butter, English Heritage All Butter Raspberry Curd and cream, deliciously decadent!