- 2½ cup flour, whatever combination works for your needs (rice, oat ect…)
- 1 tsp xanthan or guar gum
- 3 tbsp sugar (optional)
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup cold butter
- ¼ cup nuts, finely chopped
- ½ cup raisins or dried cranberries
- 1 cup and 2 tbsp buttermilk (or rice milk mixed with 2 tsp lemon juice)
- Combine flour, gum, sugar, baking powder and salt.
- Cut in butter. Stir in nuts and raisins. Add buttermilk, mixing well.
- Turn out on lightly floured board and gently knead if necessary to finish mixing. Dough should be soft, but hold shape. I get the best results by dropping large spoonfuls of dough directly onto baking sheet, then patting into a triangular scone shape.
- Place in oven pre-heated to 425ºF. Reduce heat to 400ºF. Bake about 18-20 minutes, until lightly browned.
These don’t stay fresh more than a day, so freeze any you can’t eat, wrapping them well.
Credit: website “foodyoucaneat.com”