Lemon-Cranberry Scones, Gluten-Free

Wheat-free, gluten-free lemon-cranberry scones for the hubby. Here's the recipe:

• 1 cup brown rice flour
• 0.25 cup quinoa flour
• 3.5 T tapioca flour
• 3 t xanthan gum
• 1 t salt
• 3 T sugar
• 0.5 cup cold butter (1 stick)
• 2 eggs
• 0.5 cup plain yogurt
• zest of 1 lemon
• 0.5 cup dried cranberries (or blueberries)

Preheat oven to 475 degrees. Mix the dry ingredients together. Then, on the large holes of a box grater, grate the entire stick of butter into the dry ingredients. Add the cranberries and stir gently. In another bowl, beat the eggs with a fork, then add the plain yogurt and lemon zest. Pour wet ingredients into dry and stir until incorporated. Pat out dough on a counter sprinkled with rice flour. Form a circle and cut into 6 wedges. Place scones on parchment paper-lined baking sheet and bake for 11 minutes or until lightly browned.