Heather's Gluten Free Scones

Heather's Gluten Free Scones

2 1/4 cup white rice flour
7/8 cup tapioca starch
7/8 cup sweet rice flour
2 tsp. xanthan gum
2 Tbsp. baking powder
1/3 cup sugar
1/2 tsp. salt

8 Tbsp. cold butter

1 1/2 cups heavy whipping cream
3 eggs
1 tsp. vanilla

Preheat oven to 375 F.

In a food processor, combine all the dry ingredients, pulse to mix. Cut in the cold butter and pulse until small crumbs are formed. Dumb mixture into a bowl.

Beat the eggs and add with the heavy whipping cream to the dry mixture. Carefully combine. Dump half the mixture onto the counter and knead to form an almost-smooth dough. Pat out with hands until about 1-inch thick. Cut with a scone cutter. Repeat with remaining dough.

Bake at 375 for 10-12 minutes (this is very approximate -- keep an eye on them). I like to bake them on a parchment paper covered cookie sheet.

Makes about 1 1/2 dozen large scones. Best served warm.

Variations:
maple sugar instead of granulated sugar
brown sugar and toasted pecans
lemon zest and dried blueberries
orange zest and dried cranberries or cherries
lime zest and fresh blueberries
fresh rosemary and fresh blueberries
dried currants