- 1 3/4 cups Gluten-Free All-Purpose Flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold butter cut into small cubes
- 3/4 cup dried cherries
- 1/2 cup chopped pistachios
- 2 large eggs
- 1/3 cup cold cream
- 1 teaspoon vanilla extract
Preheat the oven to 400°F. Grease a large baking sheet (or line with parchment).
Whisk together flour, sugar, baking powder, xanthan gum and salt. Work in the cold butter with pastry blender until the mixture is crumbly with pea-sized or just larger bits of butter remaining. Gently stir in the pistachios and dried cherries.
Whisk together the eggs, milk, and vanilla until blended well. May do by hand or with a mixer. Add to the dry ingredients, stirring until well blended. The dough should well blended together and very sticky.
Place on a floured surface. Pat out to about 1 inch thick circle. Just use your hands do not use rolling pin. Place onto prepared pan and refrigerate for 15 to 20 minutes.
Cut into eight pieces. Lightly brush cream on top of the scones and sprinkle with raw sugar.Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.