With a spoonscoop the flours into a measuring cup. Level with a knife and throw everything into a gallon-sized plastic baggie, seal tightly and shake vigorously until well combined. Keep stored in an airtight container.
Instructions
Preheat oven to 425°F/220°C.
Whisk the flour, xanthan, baking powder, salt and sugar together. With a pastry blender, add the butter into the flour mix until crumbly. Stir in milk. Before you completely combine the dough together, add the zest and cranberries. Mix until flour is completely combined.
Gently pat dough into a circle (approximately 8–inch/20-cm diameter). Slice the scones into 6 pieces and place on a greased baking sheet and coat a thin layer of the “egg” wash by whisking the water and cornstarch together, and then gliding onto the dough with a brush. Bake 15 to 20 minutes or until light browned. Allow to cool on a baking rack for 10 minutes.
To make the glaze, combine all ingredients to make a paste thick enough to stir but not too runny. Coat the tops of the scones with the sugar glaze and serve.
Printed with permission from Decadent Gluten-Free Vegan Baking by Cara Reed. Page Street Publishing (Aug 5, 2014)