In a large bowl combine gluten free flour, caster sugar, eggs, and almond milk.
Whisk all the ingredients together until well combined, leaving no large chunks.
Add baking soda and cream of tartar to the mixture.
Keep whisking until the batter is smooth.
Add the butter and fold gently. You might even notice some bubbles activating in the batter. (Side Note: This is a cool chemical reaction with the baking soda and cream of tartar. Cream of tartar is a dry acid and when mixed with butter or water, it reacts with the baking soda to produce carbon dioxide gas.)
Set the batter aside for 3 minutes. This helps the ingredients settle and the batter will become thicker.
Heat a large non-stick pan on medium heat.
Use a large plastic spoon, scoop batter into the pan. Try to leave space for a second scoop of batter.
Cook for 2 minutes or until the drop scones form bubbles. Then gently flip them over and cook for another 1-2 minutes.
Place them on a large platter. Serve with your favorite toppings such as fresh berries, jams, chocolate chips, sliced bananas, maple syrup.
