Cheesy, spicey light scone

Ingredients: 3 cups gluten-free flour 5 teaspoons gluten-free baking powder 2 cup grated tasty low-fat cheese 1 tablespoon grated parmesan pinch cayenne 1 egg 1 cup milk Directions: Combine the flour, baking powder, cheese, parmesan and cayenne in a bowl. In a separate bowl beat the egg and milk together. Combine the two mixtures together stirring only until combined. Mix the dough to a stiff consistency and roll or pat out on a floured surface, to a thickness of about half to three-quarters of an inch. Cut out into desired shapes and place on a lightly greased cookie sheet. Bake at 450° for 10 minutes or until browned on top. Serve hot with butter.