Preheat the oven to 400 degrees F.
Line a cookie sheet with parchment paper.
In a large bowl, mix together:
2 1/4 cups all-purpose flour [Gluten free flour Mix#2]
¼ cup white sugar
2 tsp. baking powder[3 tsp. G/F Baking powder]
½ tsp. baking soda
½ tsp. Salt
Using a pastry blender, add ¼ cup unsalted butter until the mixture resemblescoarse crumbs
Mix in 1 cup dried cranberries and ¼ cup slivered almonds, until just combined.
In a separate bowl, combine:
1 cup 18% cream
1 egg yolk
½ tsp. almond extract
¼ cup white vinegar
Add the cream mixture to the flour mixture and stir until just combined.
Turn the dough onto a well-floured work surface and knead just until the wet and dry are mixed well.
Roll the dough into a ball and flatten into a disc about 2 ½ in. thick.
Brush with 2 Tbsp. milk and 1 Tbsp. white sugar on the top.
Cut the dough into 6 wedges. Place each wedge on the baking sheet and bake until golden brown,approximately12-15 minutes.
152 Holland St. E unit 1
