Almost as good as the original version made with wheat and much simpler to get on the pan when they are dropped as opposed to being cut. Definitely a delight with a cup of tea or coffee!

• 2 1/4  cups GF bread flour* 
• 1/2  cup potato starch 
• 1  tsp xanthan gum 
• 1  Tbsp GF baking powder 
• 1/2  tsp baking soda 
• 3/4  cup white sugar 
• 1/2  tsp salt 
• 1  tsp lemon or orange peel, grated (optional) 
• 1/3  cup butter (3/4 inch of 1 lb) or margarine 
• 3  eggs, reserving 1 yolk for the top 
• enough buttermilk or sour milk to measure 1 1/4 cup with eggs 
• 1/2  cup dried cranberries (optional) 
• coarse sugar for topping if desired

Sift flour, potato starch, xanthan gum, baking powder, baking soda, sugar and salt in a bowl.

Cut in butter with a pastry blender or your clean hands until crumbs are between the size of peas and lentils.

Stir in lemon zest to coat with flour.

Whisk buttermilk with eggs and pour over dry ingredients and mix with a fork until batter is combined.

Add cranberries and continue to stir until dry ingredients are incorporated and cranberries are evenly distributed.

Drop biscuits onto parchment lined baking pan and brush with reserved egg yolk and sprinkle with coarse sugar if you like.

Place on baking sheet and bake in a 425°F oven for about 12 – 15 minutes until the scones are nicely browned and barely give when pressed on top.

Makes 13 – 15 two inch biscuits