In to a deep mixing bowl add your dry ingredients, coconut flour, ground almonds, baking powder, sweetener (optional) and xanthan gum.
Add in the butter and using clean hands, rub the butter into the dry ingredients to create a crumb.
Add in the warm milk, little by little. You may not need to use the full 180g milk. Continue to stir until you form a solid dough. One you can mould. If you use too much milk it will be too wet, so be mindful and careful with the amount you use.
Pop some coconut flour on to a clean surface and add the dough. Roll out to approximately 1 inch thick.
Using a scone cutter, cut out and repeat until you have used up all your dough.
Pop an egg into a jar and whisk up. Using your finger or a pastry brush, brush the egg wash over the scones.
Pop onto some greaseproof paper on a baking tray and bake for approximately 15-20 minutes until slightly risen (note: no gluten in this, so don't expect a huge rise), golden on top and cooked through.
Keep an eye on them, as you do not want them to burn.
Remove from the oven, pop on a wire wrack to cool. Enjoy slathered in clotted cream and some homemade jam.