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.