Gluten Free Mini Peach Scones

• 2 c. gluten free flour blend (I used oat and a premade gf mix)
• 1/3 c. brown sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 stick of butter, grated (frozen is best)
• 1/2 c. cream or milk (can use dairy-free)
• 1 egg
• 1 tsp. vanilla
• 1/2 medium peach, peeled & finely diced
• Sugar, for sprinkling

Glaze

• 1 c. powdered sugar
• 2-3 Tbsp. cream or milk

1. If desired, freeze the stick of butter.
2. In a medium mixing bowl, stir the flour, brown sugar, baking powder, and salt. In a separate bowl, whisk the cream, egg, and vanilla. Next, grate the butter. Add the butter to the flour mixture and use a pastry blender or your hands until the mixture forms pea-sized crumbles. Next, add the liquid and mix until combined. Place dough on a lightly-floured surface. If mixture is very sticky/wet, add a bit more flour. Pat the diced peach with a paper towel. Then, add the diced peach and carefully work dough until they are well-distributed. (The more you touch the dough, the more the butter will melt and dough will become sticky/soft.)
3. Split dough in half to make two smaller discs or quarters to form four small discs. Place dough on a floured surface and pat into a circular/disc shape. Then, place discs in the fridge or freezer until dough is firm. (about 10-15 minutes)
4. Remove dough and cut each disc into 8 wedges. Sprinkle with sugar. Next, return the scones to the freezer while the oven preheats to 400 degrees. Scones will not spread if dough is firm to the touch before going in the oven. You can also brush the tops with cream. Then, bake for 11-14 minutes, until golden brown.
5. GLAZE: In a small mixing bowl, stir the powdered sugar and cream/milk until a thick glaze is formed. Pipe or use a spoon to drizzle over the scones.