GF/DF Orange Cranberry Scones

2c All purpose gluten free flour

1 T Baking powder

3 T sugar(if you use agave,put however much you Like) I used raw turbinado sugar

2T Flax Seed

1/2 tsp Salt

7 T chilled, salted butter(cut into 1/4 inch cubes)

1/2 c chopped dry cranberries(or whatever other fruits you prefere)

1/4 c chopped nuts(optional) I used sliced almonds

1 1/4c Heavy cream

1/2 tsp orange extract added to heavy cream

 

Adjust oven rack to middle position & preheat oven to 350 degrees. Add flour/salt/baking powder/ flax seed & sugar and pulse in a food processor until thoroughly mixed.  Turn back on and start dropping in cubed butter until mixture resembles coarse meal.  Stir in the cranberries & nuts. Pulse 4 to 5 times until well blended but not totally chopped up.

 

Transfer dough to a large bowl and stir in heavy cream using a fork to blend til a sticky sort of ball forms. Transfer dough and all dry, floury bits of dough to floured counter top & knead by hand just till it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by patting dough onto lightly floured surface into 3/4 inch thick circle & using a pizza cutter, cut it like you would a pizza into triangular slices.Place wedges on baking sheet covered with parchment paper & bake til tops are lightly brown (golden) 25-30 minutes. Cool on wire rack for 10 minutes or so. Serve warm or at room temp.