Instructions

1. Remove the skin of the red pepper ( if you’re using homemade roasted pepper) then cut it into tiny cubes.
2. Sift the flour and baking powder into a mixing bowl. 
3. Crumble the margarine into the flour, then rub together with your fingers until the mixture resembles breadcrumbs.
4. Add the pesto, basil leaves and red pepper pieces, then season with pepper. Mix with a palette knife to a soft dough, gradually adding the milk. The dough should be thick, binding well - if it needs more milk, then add some.
5. Make a ball shape from the dough, cover in clingfilm, then rest in the fridge for an hour or so.
6. Heat the oven to 180°C. Line a baking sheet with parchment paper.
7. Roll out the dough on a chopping board, dusted with gluten-free flour, to about 1 cm thickness. Using a cup or cookie cutter stamp out about 8 scones.
8. Place them on the baking sheet and bake for 15-20 minutes until risen and golden. 
9. Cool them on a wire rack, then serve.