Tomato & Peach Scones

Directions:

1. Preheat oven to 450°F.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda and salt.
3. Using the large side of a cheese grater, grate the frozen stick of butter into the flour mixture and cut into flour using fork or pastry cutter until it forms pea sized chunks.
4. Toss in the diced peaches and tomatoes and set aside.
5. In a separate bowl, whisk together the buttermilk, egg, vinegar and vanilla until smooth.
6. Create a well in the center of the flour mixture and pour in the liquid. Mix until just combined then transfer the dough to a lightly floured surface. Press the dough into a 1-inch-thick round.
7. Cut the round into 6 equal triangles and transfer to a parchment paper lined baking sheet. Brush lightly with the milk and sprinkle evenly with coarse sugar.
8. Bake at 450°F for 5 minutes then reduce the heat to 400°F and continue baking for another 10-12 minutes or until the tops are deeply golden brown.
9. Remove from the oven and let cool for about 10 minutes before serving topped with the whipped cream and drizzled with honey.

For the Whipped Cream

1. Whip the heavy cream into soft peaks then gently fold in the powdered sugar and vanilla extract if using. Dollop on the tops of the cooled scones.