Ingredients
Scale
- 2 cups gluten free blend of flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon psyllium husk powder
- 1/2 cup butter, cold and cut into pieces
- 2/3 cup buttermilk or cream (I use buttermilk)
- **Add ins according to what variety you want to make are added before buttermilk** see below
Variations:
Lemon Poppyseed: stir in zest of one lemon and a tablespoon of poppyseeds
Brown Sugar Cinnamon: exchange brown sugar for the white sugar called for in the recipe and add 2 teaspoons of cinnamon
Egg Mixture for brushing tops before baking:
- 1 large egg, lightly beaten
- 1 Tablespoon milk
Glaze
For Lemon variety:
- Mix the juice of one lemon with enough powdered sugar until desired consistency for drizzling
For Brown Sugar variety:
- 1 tablespoon soft butter
- dash of vanilla extract
- 1–2 tablespoons of milk
- powdered sugar–add until desired consistency for drizzling
Instructions
- Preheat oven to 425. Stir together first four ingredients in a large bowl or food processor. Cut butter into the flour mixture using a pastry blender or by pulsing on food processor, until the mixture is crumbly and resembles small peas. Stir in any add ins (see variations below) and then add 3/4 cream, stirring until just until dry ingredients are moistened. Turn dough onto baking mat (or marble slab or wax paper) , gently press or pat dough into a 7 inch round (mixture will be very crumbly) Cover with saran wrap and allow to sit for 15-30 minutes then cut round into 8 wedges. Place wedges about 2 inches a part on a parchment or silicone lined baking sheet (or lightly grease first). Brush tops with egg wash. Bake at 425 for 10-13 minutes until golden brown.