Cindy's Gluten Free Cherry Chocolate Chip Scones

Ingredients:

• 1 1/2 cup unsalted butter
• 1 egg
• 1 1/2 cups buttermilk
• 1 tsp almond extract

• 4 cups *Pamela's Gluten Free Baking Mix
• 1 cup mini semi sweet chocolate chips
• 1 cup dried cherries

Directions:

• Preheat oven to 400
• Cut up butter into small chips (dime sized) and freeze until ready to mix
• Mix buttermilk, almond extract and egg in large mixing bowl and refrigerate
• Measure chocolate chips and cherries and sprinkle them with a little baking mix and set aside.
• Put baking mix into large food processor (cuisinart) with blade attachment.
• Add the cold butter and pulse to pea size
• Combine mix and butter with the buttermilk and egg, cherries and chocolate chips until just held together.
• Turn out onto work counter dusted with Pamela's and form into a circle and cut into wedges (yileds 18 - 24 depending upon size).
• Place on baking sheet lightly sprayed with Pam or use a silicone mat.
• Brush tops with cream and sprinkle with Sugar in the Raw.
• Bake at 400 degrees for 18 - 24 minutes or until lightly browned.