Gluten Free Scones

Sift together in a large bowl, all dry ingredients

Grate frozen Butter.

With a fork and then your hands, cut grated, frozen Butter into the dry Flour mixture. Butter should still be visible with pieces no larger than pea size. Set aside the bowl of flour mixture in the frig to keep chilled.

In a seperate bowl, whisk together Buttermilk, beaten Egg, and Sour Cream or Greek Yogurt.

Add Fruit to the wet ingredients.Today I'm using chopped dried Apricots, but some of my other favorite choices are dried Currants or dried Cranberries. Fresh Blueberries are another excellent choice; any will do, as long as larger fruit is cut small. Depending on the fruit I decide to add, sometimes I'll use a teaspoon and a half of orange or lemon zest. Totally optional, but a flavorful addition to consider. You might see other recipes add the fruit into the flour mixture, but that can cause dry flour to collect into the crevices of your fruit. Some folks mix the fruit in at the end after the wet and dry ingredients are mixed, but I find that can cause you to overmix your dough.

Pull flour mixture back out of the frig and make a well in the center of the flour mixture. Add wet ingredients to the dry ingredients. Use a dough whisk, being careful to not over mix, blend together to incorporate the ingredients together. You should have a somewhat sticky dough.

Go ahead and sprinkle a small amount of GF Flour onto a clean work surface. Now press the dough with hands, out into a large rectangle. Gently fold over ends like a letter and then gently press it back out to about 1 1/4 inches thick.

With a small biscuit or pastry dough cutter, press firmly down to work your surface. Do not twist the cutter as you may have seen others do, it can affect how well your scones will rise. You can cut as desired into small circles or wedges.

Place the cut scones on a parchment lined baking sheet about an inch apart. With a pastry brush, gently brush the tops of each scone with Heavy Cream. Then sprinkle Sugar on top of each scone. This will help glaze the scone a bit and help them turn golden brown without drying your scones too much.

Set sheet pan with prepared scones aside and let scones rest 20 minutes while oven preheats. Heat oven to 425 degrees

Place the scones in the upper third section of your preheated oven. Gently check (without slamming oven door) scones at 10 minutes. Depending on your oven, they could take 12-14 minutes or so to become lightly golden brown on the top edges and bottoms.