Gluten-Free Vanilla Scones with Icing

Directions

• Step 1
  Preheat the oven to 425°F. Line a baking sheet with parchment paper. Dust with brown rice flour. Set aside.
• Step 2
  Place brown rice flour, arrowroot starch, xanthan gum, baking powder, baking soda, salt, and granulated sugar in the bowl of a food processor. Pulse to combine. Add the cold butter and pulse until the butter is the size of a pea. Add the eggs, sour cream, and vanilla. Pulse again, until the dough comes together in a ball. Tip the dough onto the prepared baking sheet.
• Step 3
  Dust your hands with brown rice flour and form the dough into a 10" disk. Cut into 8 even wedges and separate slightly. Whisk egg white with water. Brush the tops of the scones with the egg white mixture.
• Step 4
  Bake for 13–16 minutes, or until the tops are golden-brown. Remove from oven and move scones to wire cooling rack for 15 minutes.
• Step 5
  Meanwhile, in a small mixing bowl, whisk together the confectioners’ sugar and milk until smooth. Scrape the icing into a small, sealable, plastic bag. Cut a small corner off the bag. Drizzle icing in zigzags over the scones. Serve with raspberry preserves.