1¾ cups King Arthur gluten-free multi-purpose flour (or other multi purpose gf flour mix)
¼ cup sugar
2 teaspoons baking powder
½ teaspoon xanthan gum
½ teaspoon salt
½ cup coconut oil
¾ cup dried cranberries, cherries, or other dried fruit
2 large eggs
⅓ cup cold plain almond milk
1 teaspoon vanilla extract
Instructions
Preheat oven to 400˚F. Grease a baking sheet with coconut oil or line with parchment paper.
In a bowl, whisk together the flour, sugar, baking powder, xanthan gum, and salt. Add the coconut oil and work it in with your hands or a pastry cutter until crumbly. Stir in the dried fruit.
In a separate bowl, whisk together the eggs, milk and vanilla until frothy. Add the wet ingredients to the dry ingredients and stir together until completely combined.
Drop the dough by the ⅓ cupful onto the prepared baking sheet. Allow the scones to rest for 15 minutes.
Bake for 15 to 20 minutes, or until golden brown. Allow to cool for about 5 minutes before serving.
Recipe by Spoon With Me at https://spoonwithme.com/gluten-free-dairy-free-cranberry-scones/