2 cups GF flour blend
1/3 cup coconut (or regular) sugar
1 T. grated orange (or lemon) peel (zest)
1 1/2 t. baking powder
1/2 t. baking soda
Pinch of salt
1/2 cup (1 stick) unsalted butter, cut into chunks
1 cup buttermilk
1/2 cup dried or fresh cranberries
1/2 cup almond slivers, optional
Preheat oven to 425˚F.
In a medium bowl, mix flour, sugar, orange peel, baking powder, baking soda and salt. Cut in the butter with a pastry blender, until the mixture looks like fine crumbs.
Stir in the buttermilk just until the dough pulls away from the sides of the bowl. Fold in the cranberries and almonds, if using.
Drop dough by 1/3 cups onto a greased cookie sheet.
Bake for 12-15 minutes or until light brown. Immediately remove scones from the cookie sheet.
Makes: Ten scones.
This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free".
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