I felt like family when I stayed at The Inn on First in Napa, a luxury bed and breakfast, and love this gluten free lemon scones recipe from their cookbook.
Preheat the oven to 375 degrees.
In a large bowl, combine the flour, sugar, baking powder, and salt.
Cut the butter into small chunks and add to the dry mixture.
Rub the butter between your hands with the flour mixture until the mixture resembles coarse cornmeal.
Add the fruit and zest to the dry ingredients and mix well.
In a separate bowl, beat together the egg and whipping cream.
Add to dry ingredients until the dough comes together into a single mass.
Knead until the dough just comes together, no more than 5 to 10 times.
Scoop out onto a baking sheet lined with parchment paper in small lumps with a 1/8 cup ice cream scoop or use a large spoon, and using your hands, gently form into small lumps.
Bake 16 to 18 minutes. Until they are lightly brown around the edges.
Jaime's recipe in his cookbook originally calls for cranberries. I swapped those out for cherries for a refreshing twist.