Cranberry Orange Scones

Ingredients

1 cup white rice flour
1/2 cup sweet rice flour
1/2 cup sorghum flour
2 tsp baking powder
1 tsp xanthan gum
1 tsp salt
4 Tablespoons sugar
1/2 cup butter
1/2 cup dried cranberries
Zest of one orange, grated or removed with an orange zester
Juice of one orange
2 eggs
1/2 cup half and half

Glaze:
1 cup powdered sugar
zest of one orange
juice of one orange

Instructions

Preheat oven to 425 degrees. Sift all dry ingredients into a large bowl and mix to combine. Cut butter in with a pastry blender or fork until small crumbs. Add the cranberries and zest, mix well.

In a medium sized bowl, combine the juice, eggs and half and half with a whisk. Add to dry ingredients and mix together to form a soft dough.

Turn dough out onto a floured board and knead lightly, just enough to shape into a round. Pat or roll out to an inch thick. Then cut into 8 wedges. Place on baking sheet and brush with egg wash. Bake for 15-20 minutes or until golden brown. Remove to cooling rack to cool. Glaze when cool.

If smaller scones are desired, simply cut the dough in half and pat or roll out into two rounds. Cut each round into 8 wedges. The smaller scones will not take as long to bake, so watch them.