Instructions

1. First make the spinach filling. Heat the oil in a frying pan, then add the garlic and cook for 30 seconds. Add the spinach, cayenne and a pinch of salt, then add the lemon juice. Put a lid on and gently sauté over low heat for ¾ 5 minutes, until the spinach ahs wilted. Set aside to cool.
2. Sieve the flour into a bowl and add the salt, Xanthan gum and baking powder.
3. Rub the margarine into the flour mixture until it resembles breadcrumbs.
4. Add the yogurt and mix gently with a spatula until it forms a soft dough.
5. Cut the spinach into tiny lumps then add to the dough together with the lemon zest. Combine gently with a spatula and make two ball shapes.
6. Put these in the fridge (wrapped). Cool for minimum an hour - more if time allows.
7. Preheat the oven to 180°C.
8. Roll the dough out between two sheets of parchment paper to 3cm thickness, then stamp out round shapes, using a round scone cutter or a small mug.
9. Place the scones on a baking tray lined with baking paper.
10. Bake them for 12-15 minutes until golden.
11. Serve them warm or at room temperature.