Scones

Ingredients

• 2 cups Gluten-free All-Purpose Flour Blend
• 2 tsp Baking Powder
• 1/4 cup Granulated Sugar
• 1/4 tsp Salt
• 1/2 cup Cold Unsalted Butter (cut into small cubes)
• 3/4 cup Heavy Cream (plus extra for brushing)
• 1 tsp Vanilla Extract
• 1 tsp Lemon Zest (optional)
• 1/4 cup Dried Cranberries (optional)
• 1/2 tsp Xanthan Gum (omit if your flour blend contains it)

Instructions

1. 1

   Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together the gluten-free flour blend, baking powder, sugar, salt, and xanthan gum (if using).

3. 3

   Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

4. 4

   In a separate bowl, combine the heavy cream and vanilla extract. Add the lemon zest and dried cranberries, if using.

5. 5

   Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.

6. 6

   Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.

7. 7

   Use a sharp knife or cookie cutter to cut the dough into 6-8 wedges or circles.

8. 8

   Place the scones onto the prepared baking sheet and brush the tops with heavy cream.

9. 9

   Bake for 20-25 minutes, or until golden brown.

10. 10

    Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.