Cornmeal Scones

(from Great Gluten Free Goodies by Rebecca Reilly)

3/4 cups cornmeal
1 1/2 cups gluten free mix or Gluten Free French Bread/Pizza Mix
4 teaspoons baking powder
1/2 teaspoon baking soda
Pinch salt
1 stick unsalted butter, chilled and cut into 32 pieces
2 tablespoons honey
1 large egg, lightly beaten
1/2 to 2/3 cup buttermilk

Put all the dry ingredients into a bowl. Toss in the butter. Using your fingertips, work the butter into the dry ingredients to form a coarse meal. Make a well. Pour in the egg and 1/2 cup buttermilk. Stir with a fork and add more buttermilk if necessary. Use your hands at this point to gather everything up to form a soft but not sticky dough. Lightly flour the counter with rice flour and pat the dough into a circle 1/2 inch thick. Cut pie shape pieces or use a biscuit cutter and cut into rounds. Place on an ungreased cookie sheet. Sprinkle with cinnamon sugar, if you like, or leave plain. Bake on next to lowest rack in a 400 F oven for 12 to 15 minutes or until the bottom is golden. Serve hot.