Step 1

Preheat oven to 400 degrees and line a half sheet pan with parchment paper or a silicone baking mat.

Step 2

In a large bowl, whisk/stir together the gluten free flour, xanthan gum (if using), granulated sugar, baking powder, salt, and baking soda.

Step 3

Add the butter to the dry ingredients and use a pastry cutter (or fork) to cut the butter into the flour until it resembles coarse crumbs.

Step 4

Make a well in the center of the flour/butter mixture and add the egg and buttermilk. Stir the buttermilk and egg together then stir in the flour until all the dry ingredients are incorporated.

Step 5

Turn the dough out onto a lightly floured surface and gently pat the dough into a rectangle (or use a floured rolling pin) until the dough is about a 1 1/2 - 2 inches thick.

Step 6

Cut the dough with a 2-inch biscuit cutter and place the scones on the prepared baking sheet. Re-roll the dough as needed (by stacking the scraps and flattening).

Step 7

OPTIONAL STEP (but highly recommended): refrigerate the scones for 30 minutes before baking.

Step 8

Just before baking, brush the tops of the scones with buttermilk. This will make them nice and golden brown.

Step 9

Bake for 12-14 minutes or until the scones are browned and baked through.