Step 1

In a large bowl whisk together the gluten-free flour, sugar, baking powder, and salt. Use a pastry blender or fork to cut in chopped butter until the butter is uniformly mixed with the flour in very small, crumbly pieces.

Step 2

In a small bowl whisk together the sour cream, egg, and vanilla extract. First, gently stir in the berries into the flour mixture. Then, pour in sour cream mixture and gently combine until no flour pockets remain. The dough will be quite thick. Cover bowl with plastic wrap and refrigerate for 30 minutes while the oven preheats.

Step 3

Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and spray with nonstick cooking spray.

Step 4

Place the dough in the center of the prepared baking sheet and shape it into a ball. Flatten the dough with your hands into a 7-inch (18 cm) disc, 1-inch  (2.5-cm)–thick. If the dough is sticking, spray your fingers with cooking spray to shape. Cut the disc into 8 triangles, using a sharp knife. Use a small spatula to spread the cut scones around the baking sheet so they are about 2 inches (5-cm) apart.

Step 5

If topping with sugar, brush on milk or cream and sprinkle tops with sugar. Bake on the LOWER MIDDLE rack for 16-18 minutes, rotating halfway through, until the tops and bottoms start to turn golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.

Step 6

For glaze, mix together ingredients. The glaze should be thin enough to drizzle on, but thick enough it stays on the scone. Place a piece of waxed paper under the cooling rack and then use a small spoon to drizzle glaze over the tops. Allow glaze to harden before stacking or storing.

Step 7

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