3 cups gf flour 1 Tablespoon baking powder 1 teaspoon cardamom 1/2 cup sugar 1 cup chopped almonds 1/2 cup dried cranberries 1 cup unsalted butter, cold 3 large eggs 2/3 cup buttermiilk or gf yogurt 1/4 cup sugar
Preheat oven to 400 degrees F.
Place a silpat or parchment paper on a baking sheet.
In a large bowl, combine flour, baking powder, cardamom, 1/2 cup sugar and almonds. Add butter, in pieces, and cut in until mixture is in pea size pieces.
In a separate small bowl, mix eggs and buttermilk or yogurt. Add wet ingredients to dry with cranberries, blendly just until it forms a dough.
Mound 1/2 cup size scoops onto baking sheet about 3" apart. Sprinkle tops with sugar. Bake for 15-20 minutes until lightly browned on top. Cool on a rack and serve warm.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.