There's a mouthful of springtime in every bite of these crunchy-topped, tender crumb, and delightfully sweet fruit-and-flour treats. This gluten-free version of an America's Test Kitchen favorite utilizes the mild flour blend I developed during the early months of the 2020 Coronavirus lockdown.
Yield: 6 triangular scones, each about 2 1/2 ounces
Time to make: 45 minutes active. Overnight freezing butter. 19 - 25 minutes oven dwell.