This recipe I adapted to make gluten free... but you don't have to... Just use 2 cups of flour and omit the zantham gum
2 cups gluten free flour (I used 1 cup of a package of a GF mix, 1/2 cup brown rice flour and 1/2 cup dark teff flour)
1/2 tsp xantham gum
1/4 cup sucanat or brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
6 Tbsp cold butter
1 cup dried cherries (or other dried fruit)
1 Tbsp lemon zest
3/4 cup buttermilk
Turbinado sugar for sprinkling
Preheat oven to 350
Mix all of the dry ingredients (flour through the salt) in a large bowl. Cut in the butter until it resembles a course meal. You can also do this step in a food processor; first pulse the dry ingredients, then add the butter and pulse.
Add cherries and lemon zest. Stir, then mix in the buttermilk until it just holds together.
Pour out on a floured surface (I used brown rice flour). Knead a few times and pat into a 8 inch circle. Sprinkle with sugar, and cut in 8 wedges.
Bake on a greased cookie sheet for 25 minutes.
~Enjoy
