For those of you who just might like a lovely scone for Christmas breakfast here is one we like:

(Scones in scone pan with the beginning of egg wash)

Gluten-Free Scones

Ingredients:

11/4 cups brown rice flour

31/2 Tablespoons tapioca flour

2 tsp baking powder

4 tsp xantham gum

1 tsp salt

4 Tbsp sugar (or more to taste)

½ c salted butter (gluten free flours are rather bland so this butter adds a wee bit more flavor)

½ cup dried cranberries (or raisins or dried cherries)

The zest of one large orange

2 eggs

½ c plain yogurt OR ½ cup sour cream

1 egg, beaten, for egg wash
Directions:

Preheat the oven to 475*

Sift all the dry ingredients into a large bowl three times—mix well

Cut in the butter

Add the berries and zest and gently mix together

Lightly whisk the eggs and plain yogurt (or sour cream) together

Turn onto a rice-floured board and knead lightly, just enough to shape into a round.  Cut into 8 wedges ( I use a scone pan) Place on a rice-floured baking sheet and brush with a little egg wash.

Bake until golden brown on top.  Leave to cool on a wire rack.

Serve split in half with butter and jam.

I got this recipe someplace on the internet about three years ago.  It’s been a family favorite ever since.

Linda