-adapted from SavorySweetLife.com, who adapted it from Cook’s Illustrated
From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)
Ingredients
2 cups (290 g) Jeanne’s Gluten-Free All-Purpose Flour Mix
2 tablespoons aluminum-free, double acting baking powder
1/4 cup plus 2 tablespoons granulated sugar, divided
2 tsp finely grated lime zest (optional)
1/2 tsp salt
1/4 cup (55 g; 1/2 stick) unsalted butter, cold and cut into pieces
3/4 cup (180 ml) heavy cream (if you use an alternative milk, the dough will be more batter-like. If this is the case, do these as drop scones by dropping 1/4 cup amounts onto a lined baking sheet)
1 extra-large egg, slightly beaten
1 teaspoon vanilla extract
additional tapioca flour for shaping the scones (if you don’t use a Silpat mat)
Preheat oven to 400 degrees F/205 degrees C/Gas Mark 6. Line a large baking sheet with parchment paper.
If you’re using lime zest, place sugar and lime zest in food processor and pulse several times to mix, then follow next step (skip this step if you don’t have a food processor–add the lime zest in following step).
Place flour, baking powder, salt, butter (and sugar if not using lime zest) in the bowl of a food processor and pulse several times until mixture resembles coarse meal.
If not using a food processor, cut all of these ingredients together in a bowl with a pastry cutter (or two knives).
Transfer mix to a large bowl. With a spoon, stir in heavy cream, egg, and vanilla until dough comes together. Dough should be very stiff. Finalize mixing dough with hands.
Divide dough into four softball-sized lumps
Shape first lump into a ball
And then shape the ball into a rounded disk that is approximately 3/4″-1″ in height
With a sharp knife, cut each disk into four triangles
Place each triangle on prepared baking sheet
Repeat process with each lump of dough. You should have enough for 4 disks, 16 scones.
Sprinkle each scone with a bit of of remaining 2 tablespoons of granulated sugar.
Bake for about 15 minutes–until bottoms of scones are golden brown.
Remove from baking sheet and cool on wire rack.