This recipe is from my new favourite cookbook: Gluten Free on a Shoestring
The only modification is adding in a step that git missed in the book.
2 Cups GF AP Flour Blend
1 Tsp. Xanthan Gum
1 Tbsp. Baking Powder
1/2 Tsp. Salt
2 Tbsp. Sugar
1 Cup Frozen Berries (I used more like 1 1/2 Cups)
5 Tbsp. Butter, Chilled and Diced
1 Cup Milk (Low fat is fine, nonfat is not)
Preheat oven to 400°F.
Combine dry ingredients. Transfer a few tablespoons to a separate bowl and toss the berries in it.
Add the diced butter to the dry ingredients. Cut it in until in pea sized amounts.
Add the milk. Stir to combine.
Add the berries and bit of flour in to the mixture. (This is the step missing in the book lol)
Transfer to cookie sheet. Pat into about a 1/2 inch oval/circle...the dough is quite sticky just do the best you can.
Brush top with a bit of milk. Sprinkle with a bit of sugar. Score the top into triangles with a sharp knife.
Bake for 15-20 minutes, until scones are puffed up and slightly brown around the edges. Cut where you previously scored the top.
Serve immediately topped with butter or just plain. They do reheat well in the microwave. They are not very good cold.