Gluten Free Scones

I have a good friend with Celiac disease so when she visits I make sure I make something from scratch for her. These are so tender and nicely sweet and sugary, you'll never guess they start out with a baking mix. One of our choir members made them for after church coffee hour and so many ladies asked for the recipe she printed it out the following Sunday.

If you aren't gluten sensitive Bisquick can be substituted for the g.f. baking mix

Gluten Free Scones

2 cups King Arthur Flour gluten-free baking mix (this brand contains Xanthan gum already)
1/3 cup heavy whipping cream (or full-fat coconut milk)
1 egg or equivalent egg substitute (I regularly make "eggs" for baking from flax seed and water)
additional heavy cream or milk
1/2 cup semisweet chocolate chips, raisins, or craisins
3 Tablespoons sugar
1 teaspoon pure vanilla extract

additional sugar for topping

Heat oven to 425 F.  Spray cookie sheet with non-stick spray.  Mix all ingredients just until combined into a soft dough,   Pat into an 8-inch circle (if fingers stick to dough sprinkle them with additional baking mix).  Brush with additional cream or milk and sprinkle lightly with additional sugar.  Cut into 8 wedges.

Bake about 12 minutes or until golden brown.  Carefully separate and serve warm.