Scones + Sisterhood: Gluten-free scones

 Last weekend I celebrated the first Sisterhood Day with 9 amazing friends.We shared stories, challenges, desires, and scones.I hope you'll share these with your lady loves, too.Ingredients:2 cups Bob’s Red Mill Gluten Free All-Purpose Flour (I get it here for cheap!)2 Tablespoons Organic Sugar1 tsp Baking Powder1/4 tsp Baking Soda1/2 tsp Salt8 Tbsp Unsalted Butter or Coconut Oil, frozen and shredded with a cheese grater1/2 cup mildly sweetened dried cranberries¼ cup almond milk¼ cup orange juice2 teaspoons freshly grated orange zest1 large egg or Flax Egg  (1 heaping Tablespoons ground flax seed whisked with 4 Tablespoons hot water) Directions:1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees.2. In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter or coconut oil into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir cranberries3. In a small bowl, whisk orange juice, almond milk, zest, and flax egg until smooth.4. Using a fork, stir orange juice mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)5. Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.6. Use a sharp knife to cut into 8-12 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes.7. Cool for 5 minutes and serve warm or at room temperature.Serves 8-12