Ingredients

2 1/4 Cups Of Gluten Free Flour – I Use President’s Choice Gluten Free Flour

3 Tablespoon Organic Raw Sugar – I Use Organic Raw Sugar But Regular Sugar Can Be Substituted

2 1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Cup Cold Butter – Cubed

1 Cup Of Dried Cranberries

1 Cup Buttermilk

1 Egg, Slightly Beaten

Method

Preheat oven to 425 degrees Fahrenheit.

In a large bowl, sift together flour, baking powder, baking soda and salt.

Using a pastry blender, cut in butter until pea size pieces. ​

Stir in dried cranberries.

Add buttermilk.

Stir with a fork to make a soft sticky dough.

With lightly floured hands, press the dough into a ball.

Knead gently for 10 times.

Gently pat dough into a 3/4 inch thick, round.

Using a 2 1/2 inch floured cutter, or a glass – dip edges in flour first OR see option below **

Cut into rounds

Place on ungreased cookie sheet.

Gather up the scraps, and re-pat the dough once, cutting in more rounds.

Brush tops of the scones with the beaten egg.

Bake until golden , about 12-15 minutes.

If desired, sprinkle the scones with sugar after baking.

Note:
**If desired, pat dough into an 8 inch round, place on cookie sheet and score the dough into sections almost through with a sharp knife.