Yield 16 Scones (approximate)

3 cups Bob’s Red Mill 1 to 1 Gluten Free Flour or similar
1 teaspoon xanthan gum
1/2 teaspoon baking soda
2 teaspoons cream of tartar
1/2 cup sugar
1/2 cup butter, softened
1 ½ to 2 cups diced fruit well drained (I suggest mangos or papayas to make this a truly interesting scone)
1/4 cup milk
1/4 cup water
1 egg, beaten

Preheat convection oven to 350 degrees, regular oven to 400 degrees.

Stir Bob’s Red Mill 1 to 1 flour, Xanthan gum, soda, and cream of tartar into medium size bowl. Work in butter a little at a time with your fingers or using two butter knives in crisscross motion until you have the consistency of sand. Add sugar and blend thoroughly. Add in fresh fruit and just mix enough to combine. Over mixing will break up the fruit.

Combine milk and water in a separate bowl and then stir into the flour mixture. Press dough lightly into a 10 inch by 8 inch rectangle on a lightly floured cutting board. Cut into 1 inch by 3 inch triangles. You should have around 16 pieces.

Place on a piece of parchment paper on a baking sheet about two inches apart and brush the tops of each with the beaten egg.

Bake for about 10 minutes and check for doneness. Scones are done when lightly brown. If they are not done, then rotate the pan and change shelves and check in 5 minutes.