2 cups all purpose gluten free flour blend of choice

2 tbsp sugar

2 tsp baking powder

1/2 tsp salt

1/3 cup butter

2 eggs (look on egg replacement page for substitute)

1/2 cup heavy cream

1 tsp water

Place flour, sugar, baking powder, salt, and butter in mixing bowl.  Attach bowl and flat beater to mixer.  Turn to Speed 2 and beat 30 seconds or until well blended.  Stop and scrape bowl.

Add I egg and cream.  Turn to Speed 2 and beat 30 seconds or until soft dough forms.  knewad dough three times on lightly floured surface.  Divide dough in  half.  Pat each half into a circle about 1/2 inch thick.  Cut circle into eight wedges.

Place wedges 2 inches apart on a parchment lined baking sheet.  Beat remaining egg and water together.  Brush mixture over each wedge.  Bake at 425 degrees for 10 to 12 mins.  Serve immediately.