2 1/2 cups sifted gluten-free all-purpose flour (testers used Gluten Free Pantry all-purpose flour found at glutino.com)
1/2 cup plus 1 Tb sugar, divided
2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter, cut into pieces
1 3oz pkg. cream cheese
1 Tb fresh lemon zest
3/4 cup, plus 3 Tb heavy whipping cream, divided
Pre-heat oven to 375F
Line 2 baking sheets with parchment paper
In a medium bowl, combine flour, 1/2 cup sugar, baking powder, and salt. Using a pastry blender, cut in butter and cream cheese until mixture is crumbly. Add lemon zest, stirring to combine.
Add 3/4 cup plus 2 Tb cream, stirring until dry ingredients are moistened (If mixture seems dry, add more cream, 1 Tb at a time, until dough forms.)
On a lightly floured surface, roll dough to 1/2 inch thickness. Using a 2 1/2 inch round cutter, cut scones and place on prepared baking sheets.
Brush scones with remaining cream and sprinkle with remaining 1 Tb sugar.
Bake 18-20mins, or until lightly browned.
Mary Ayers ~ Tea Time Magazine