This recipe is found in the Sharing Our Best: Celebrating 25 Years Growing in Christ cookbook put together by my grandmother's church and she made sure all her grandchildren (particularly the one granddaughter - me) got a copy. Good thing, because the recipes are pretty good.
INGREDIENTS
3 cups gluten free 1:1 baking flour
3 Tbsp sugar
1 tsp salt
1 Tbsp baking powder
1/2 cup cold butter, cubed
1/2 cup dried currants or 1 Tbsp lemon zest
2 eggs (one saved for the egg wash)
1/2 tsp vanilla
1 1/4 cup milk
Colored sugar and sprinkles
DIRECTIONS
Preheat your oven to 400 F (204 C).
In a bowl, whisk together flour, sugar, salt, and baking powder. Cut in butter with knife or pastry cutter until the mixture is crumbly.
In another bowl, beat 1 egg, milk, vanilla and lemon zest together, then add all at once to the dry ingredients.
Stir together until just combined (no powder left) in a sticky mass. Transfer to a floured surface and cut the dough in half.
Knead each piece briefly and pat into a 5-inch (12.5 cm) rounds. Cut each round in to six wedges and arrange wedges on a parchment paper lined baking sheet.
In a small bowl, beat the second egg and brush over each wedge. Sprinkle colored sugar and sprinkles on each wedge for a festive look.
Bake for 13-15 minutes until golden brown. Let cool for five minutes and serve. Makes 12 scones.