My gluten free cranberry spice scones: 1/2c GF baking mix, 1/2t pumpkin pie spice, 2T sugar, 2T butter, 1/4c fresh cranberries, 1/4c milk or cream. In food processor, mix dry ingredients, add butter and pulse. Add cranberries and milk/cream and gently pulse until it forms a sticky dough (add more liquid as needed). Pick up and knead between hands 10x. Pat into round, dust with flour, cut into 8 wedges. Bake 11-13 min at 400F. Serve hot.