Ingredients:

2 cups gluten free flour (I use Bob's Red Mill blue label), plus a bit for kneeding

3/4 cup sugar (watching your sugar, use less- they'll be more scone like)

1/2 tsp baking soda

1/2 cup butter (coconut oil works too)

1/2 cup raisins (I use golden raisins)

1/4 cup plain (or vanilla) yogurt

1 egg (beaten)

1/4 tsp salt

1 tsp caraway seed

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Directions:

Preheat oven to 350 degrees F

Combine flour, sugar, baking soda, salt & caraway seed in a bowl. 

With a pastry blender, cut in butter until mixture resembles course meal. Stir in raisins.

Add egg and yogurt. Mix gently with fork.

On a floured surface, very lightly kneed dough until it holds a ball shape.

Pat dough (or roll dough) until 1/4" thick.

Simply cut into squares, or cut with cookie cutter. Place dough on parchment lined pan, approx. 1" apart.

Bake 13-15 minutes or until slightly browned.

Cool and serve.

* These are wonderful as is, or go a little festive with a dusting of powdered sugar.

Enjoy!