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.
