Gluten Free Scones

I always used the scones recipe from Better Homes and Garden New Cook Book, and, although the scones were delicious, they were tough. With a little modification to the recipe, they came out with the right texture.

2 1/2 cups GF flour

2 tbsp sugar

4 tsp baking powder

1/4 tsp salt

6 tbsp butter, cut into pieces

2 large eggs, beaten

1 cup whipping cream

1/2 cup dried fruit of your choice (currants, cherries, blueberries, raisins)

Milk

Sugar

1. Set oven to 400 degrees. In a medium bowl, mix all dry ingredients together, then cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Make a well in the center.

2. Beat eggs in s small bowl. Add whipping cream and mix well. Mix in dried fruit. Pour this mixture into the dry ingredients and incorporate using a fork until just moistened.

3. Turn out onto a lightly floured surface. Knead dough gently until the dough is almost smooth. Pat out into a circle about 3/4 inch high. Using a round cookie cutter, cut scones and place onto an ungreased cookie sheet. You should have about 12 scones.

4. Brush tops with milk and sprinkle with sugar. Bake for 12 to 14 minutes.