Petite Gluten Free Vanilla Scones

subheading: FOR THE SCONES:

1 ⅝ cups ( 227 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends), plus more for sprinkling

1 teaspoon xanthan gum omit if your blend already contains it

5 tablespoons ( 30 g) dry milk powder

3 tablespoons ( 27 g) cornstarch

1 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

¼ cup ( 50 g) granulated sugar

5 tablespoons ( 70 g) unsalted butter chopped into chunks (about 3/8-inch square) and chilled

1 ( 50 g (weighed out of shell)) egg beaten and chilled

Seeds from half of a vanilla bean

2 tablespoons ( 42 g) Lyle’s Golden Syrup

1 tablespoon pure vanilla extract

⅔ cup ( 5.33 fluid ounces) heavy whipping cream chilled

subheading: FOR THE VANILLA BEAN GLAZE:

Seeds from other half of a vanilla bean

1 ½ cups ( 173 g) confectioners’ sugar

2 tablespoons milk plus more by the ¼ teaspoonful, if needed

Directions at glutenfreeonashoestring.com

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