* 1 3/4 cups Gluten-Free Multi-Purpose Flour
* scant 1/3 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon xanthan gum (optional)
* 1/2 teaspoon salt
* 1/2 cup (1 stick) cold butter, cut into 1/2 inch cube
* 3/4 cup dried cranberries and zest from an orange
* 2 large eggs
* 1/4 cup almond milk
* 1 teaspoon gluten-free vanilla extract
grease a large baking sheet (or line with parchment).
Whisk together flour, sugar, baking powder, xanthan gum (if using) and salt in a large mixing bowl.Pour the cut butter in the mixing bowl. With your fingers, rub the cold butter against the flour until the mixture is crumbly with pea-sized or just larger bits of butter remaining.
Gently stir in the additions.
Whisk together the eggs, milk, and vanilla until frothy.Add to the dry ingredients, stirring until well blended. The dough should be cohesive and very sticky.
Scoop up a spoonful of dough and sort of shape and pat it into a triangular shape on your palm with the help of the spoon. It's not easy to do because it's pretty sticky. When it's sort of come to the shape you want, use a wooden spatula and "scrape" it off your palm.
Place baking sheet, uncovered, in the freezer for 15 minutes.
Preheat the oven to 400°F.
Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.
The shape of the scones were not exactly triangular like the traditional scones. But they tasted just as good.