Cut out some parchment paper to fit a pizza stone or a baking tray.
Prepare the flour paste by whisking the water and lemon juice into the dry ingredients and spooning it into a piping bag.
Place the raisins in a small bowl, pour over the boiling water, stir and soak for 20 minutes
In a small sauce pan on low heat, combine the golden syrup and butter, stir until the butter is melted and then cool.
Place a sieve on a small bowl, drain the raisins and add the water into the cooked syrup and butter. Add the psyllium husk and whisk well.
Beat the eggs and yoghurt into the psyllium mix
In a large bowl add the millet flour, sorghum flour, tapioca starch, brown rice flour and oat flour. To the flour blend, add the sugar, spices, salt, baking powder and baking soda.
Mix the wet ingredients into the flour mixture and combine everything well, leaving no loose flour and stir in the raisins.
Tip the dough out onto a well floured surface and knead it breifly before shaping it into a rectangle.
Cut the dough into 9 even squares of about 100 grams each and then shape them into rounds.
Pipe the prepared flour paste onto the top of the scones in the shape of a cross. You may need to reapply some more of the flour paste during the last 10 minutes of baking.
Bake the scones at 400 °F for 15 minutes and then reduce the temperature to 350°F for a further 10 to 15 minutes or until an inserted toothpick comes out clean
Cool the scones for 20 minutes before slicing and serving with butter.
Store these scones in an airtight container for 1 to 2 days.