Gluten Free Scones

Gluten Free Scones (My version)
1 1/4 cups Brown Rice
1/2 Cup Tapioca Flour
1 1/2 tsp Cream of Tartar
3/4 tsp Baking Soda
1 1/2 tsp Xanthan Gun
1/4 tsp Salt
4 Tablespoons Sugar
4 Tablespoons Butter
2/3 cup plain yogurt or 1/2 Cup Milk
1 Large Egg, lightly beaten
1/3 cup Dried Cranberries, Currents or Raisins
1 tsp fresh, Orange, Lemon or Lime Zest
A quick squeeze of the juice from the above citrus

Mix all dry ingredients together, add soft butter and work gently until the consistency of small peas. Add milk and egg mixture. When all ingredients are moist, add the dried fruit, juice and zest.

Heat oven to 450 degrees. I use a miniature non stick scone pan, but you can also use a lightly greased cookie sheet, pat the mix into a circle on the pan and gently flatten. When done, cut into pie shape wedges. Bake for 12-15 minutes.
Serves 6.