2/3 C White Rice Flour
1/2 C Tapioca, corn or potato starch
2/3 C Almond Flour
2 1/2 t. Baking Powder
1/2 tsp. Xanthan Gum
1/2 t Sea Salt
1/4 C Butter or margarine, cold and cut in small pieces
1/2 C Dried Cranberries
3/4 C Walnut pieces
1/2 C heavy Whipping cream or Soy cream (recipe to come)
2 Eggs, beaten
1 T Honey or Agave
2 t Vanilla extract
Cinnamon sugar (optional)
Preheat oven to 400°F. Line a baking pan with parchment paper, or spray pan and dust with rice flour.
Blend together flours, starch, baking powder, xanthan gum and sea salt. Fold In cranberries and walnut pieces.
In a small bowl, combine the cream, eggs, honey and vanilla.
On slow speed, cut in the butter until it reaches pea size. Add the liquid ingredients and mix till the dough comes together. Stop the mixer. If needed, finish mixing with a spatula.
Using an ice cream scoop, scoop even amounts of the dough and drop onto the baking pan. Separate them by at least two inches.
Press each dough piece gently with your fingers to flatten it a little. Brush with a little beaten egg and sprinkle with cinnamon sugar, if desired.
Bake on the middle rack for 12-15 minutes. The bottom should be golden colored when done. Makes 8 scones.