Gluten-Free Scone

• 1 ¼ cups Brown Rice Flour
• 3 ½ Tbsp. Tapioca Flour
• 2 tsp. Baking Powder
• 4 tsp. Xanthan Gum
• 1 tsp. Salt
• 1 ½ Tbsp. Agave Nectar
• ½ cups Butter
• ½ cups Sultan Raisins or Dried Cranberries or Zest of an Orange
• 2 Whole Eggs
• ½ cups Plain Yogurt or Sour Cream
• 1 Whole Egg. Beaten for egg wash.

Preheat Oven to 385 F. Sift all dry ingredients and rub in butter. Add the raisins and gentle mix together. Whisk the eggs and plain yogurt together. Make a well in the center of the dry ingredients and add the egg mixture. Mix to soft dough, adding a little more yogurt if necessary. Turn onto rice-flour board and knead lightly—just enough to shape into a ball. Roll out to 1 inch thick and cut out using a drinking glass or cut into wedges. Brush with egg wash. Bake for 10 minutes until golden brown on top. Leave to cool on a wire rack. Serve with butter and jam.