As stated above, the key to make scones is keeping the batter / dough cold. Place your butter in the freezer for at least an hour and use a grater to shred it. Place back in the freezer in the meantime.

In one bowl, whisk together the dry ingredients (gluten free flour, salt, baking soda), and in the other bowl whisk together the liquid ingredients (cream, egg, and vanilla). Add the butter to the bowl with the dry ingredients and use your hands to work the butter into the mixture. The butter should be around the size of peas when all is said and done.

Pour the liquid mixture over the dry ingredients and fold together with a spatula. Use your hands to finish kneading the dough and bring it together. Pour it out onto a floured surface and finish kneading. Place the dough in the freezer for 30 minutes and in the meantime set your oven to 400°F. After the 30 minutes has passed, use your biscuit cutter to cut out the scones. With the scraps, pat them together so you can get more scones! Brush with cream on the top and bake for 18 minutes. Serve immediately and or store in an air-tight container for 3 days on the counter.