What’s better on a Sunday morning than a hot cup of coffee or tea paired with a tasty scone? This gluten free version combines a light and soft interior with a crumbly exterior and hint of orange. Perfect as an accompaniment to eggs or on its own with preserves and cream. On our breakfast table every weekend now through the holidays. Enjoy!

Ingredients:

• 1 3/4 cups King Arthur Gluten-Free All-Purpose Flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 8 tablespoons butter, cold, cut into 1/4 inch pats
• 2 large eggs
• 1/3 cup cold buttermilk
• 1 teaspoon vanilla extract
• Zest of one orange

Instructions:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Whisk together the flour, sugar, baking powder, xanthan gum, and salt.
• Work in the cold butter till the mixture is crumbly.
• In a separate bowl, whisk together the eggs, milk, and vanilla till frothy.
• Add wet mixture to the dry ingredients, stirring till well blended. The dough should be sticky.
• Add and stir in orange zest.
• Drop dough into 1/3 cup mounds onto the baking sheet.
• Brush the scones with a simple egg wash (yoke of one egg mixed with two tablespoons of water).
• Bake for 20 minutes, till golden brown.
• Remove from the oven and let rest for 5 minutes before serving.