1) Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
2) Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.
3) Work in the cold butter till the mixture is crumbly.
4) Stir in the dried fruit.
5) Whisk together the eggs, milk, and vanilla till frothy.
6) Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
7) Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet; if you haven't added dried fruit, use a slightly smaller amount of dough, about 1/4 cup. Let the scones rest for 15 minutes.
8) Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.
Yield: 8 scones.
*Make your own blend
Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.
The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a homemade blend using regular brown rice flour.
Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).