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Been looking everywhere for gluten free scones like the English scone my mother used to make in Wales. Here it is !

• 1 ¼  cup gluten-free all purpose flour. I suggest using King Arthur Flour.
• 1 scant 1/3 Cup of sugar
• 2 tbsp. baking powder
• ½ tsp salt
• ½ Cup (1 stick) of cold butter
• ½ tsp. Of Xanthum Gum
• ¾ Cup of chosen additions (Suggested) dried cherries, cranberries, fresh blueberries, cinnamon, or white chocolate chips, blonde raisins. But don’t be cute and add more than one addition into the scones
• 1 tsp gluten free vanilla extract

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Preparation:
Preheat the oven to 400 degrees. Grease large baking sheet or line the baking pan with parchment paper.

But I have found a better way if you have the old hamburger maker set. The one that has a circle, several circles if you are making more than one hamburger. But use this as a CUTTER to cut the scones into nice round circles. Make sure you spray the round circular hamburger patty maker. They are not too big and you can pile one on top of another and freeze them until breakfast or having someone over for Yorkshire Tea. Work in the cold butter until the mixture is crumbly Gently stir in additions. Whisk together the egg, vanilla, and milk until frothy. this is important if you want light fluffy scones. The dough will be sticky. Place on a floured board. If you add more flour it will only create a dry, dense result, so just use enough extra flour so that you can pat it into about 1” thick. While doing this try to make the dough flatter and rounder, but do not press down too hard.

Place on a parchment paper cookie sheet. When you have your scones you can use a pastry brush to brush the tops with beaten egg white. After cutting your scones, either with a smaller sized circular cookie cutter, or do as I do and use the hamburger press. Place on cookie sheet and sprinkle them with sparkling sugar if desired.

Place uncovered in the freezer just for 15 minutes. Bake for 15 -20 minutes in pre-heated 400F degree oven. or until golden brown. Remove from oven and let rest for minutes before serving.

The secret is beating the eggs before making the scones into circular shape.

Remember, the scones should go on the ovens middle shelf. Put them on the bottom and they will burn on the bottom. Better to peek into the oven for that light brown all over scone.