Scones

This is adapted from Better Homes and Gardens' Scones recipe

Preheat oven to 400 degrees

2 1/2 cups gluten free flour (+ a little more for kneading later)

2 tbsp. sugar

3 tsp. baking powder

1/4 tsp. salt

1 tsp. xanthan gum

1/2 c. butter

2 eggs

3/4 c. cream or half and half

1/2 c. dried fruit (cranberries, blueberries, currants, or raisins)

1 tbsp. milk (to brush on top)

2 tbsp. sugar (to sprinkle on top)

Keep all cold ingredients in the refrigerator until you need to incorporate into mixture.

In a medium bowl, mix all dry ingredients. Cut butter into small pieces and cut into dry ingredients until it resembles coarse meal. Make a well in the mixture and place bowl in refrigerator. Take out eggs and cream.

In a small bowl, beat eggs then add cream and mix. Add dried fruit. Retrieve bowl with flour mixture and pour in liquid mixture. Using a fork, incorporate liquid mixture into flour mixture until just combined. Turn mixture onto a floured surface and knead into a disk about 3/4 inch high.

I like to use a round cutter for my scones. Dip cutter into flour and cut out scones and place on ungreased cookie sheet. You should have about 12. Brush milk on tops of scones and decorate with sugar. Bake in 400 degree oven for 17 minutes or until nicely browned on top.