Instructions
1-Preheat oven 425F/220C: Preheat oven 425F/220C.
2-Combine brown rice flour, tapioca starch, sugar,: Combine brown rice flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a mixing bowl and whisk together to combine.
3-Add cold butter chunks to the flour: Add cold butter chunks to the flour mixture and use the pastry cutter (or fork or two knives) to cut the butter into the dry ingredients. Bits of butter should be well-coated in the flour and resemble coarse crumbs.
4-Add milk and beaten egg to the: Add milk and beaten egg to the flour-butter mixture and mix well with a spoon or rubber spatula until a sticky dough forms.
5-Stir in 1 cup of scone fillings,: Stir in 1 cup of scone fillings, if desired. If making more than one flavor from one batch, divide the dough to different bowls and mix in the different fillings to each.
6-Use a cookie scoop or tablespoons to: Use a cookie scoop or tablespoons to drop moundfuls of dough onto a parchment-lined baking sheet.
7-Flatten any edges or points on the: Flatten any edges or points on the scone mounds with slightly wet fingers, if desired.
8-Bake for 12 minutes until golden brown: Bake for 12 minutes until golden brown.
9-Transfer scones to a cooling rack and: Transfer scones to a cooling rack and let cool for 10 minutes before serving.
10-Store leftover scones in a sealed container: Store leftover scones in a sealed container or bag for 2-3 days. Warm in the toaster oven or the microwave to soften.