I made them with my favorite flour blend, which is 2 parts rice four, 1 part potato starch, and 1 part tapioca flour/starch (so, 1 cup rice, 1/2 cup potato, 1/2 cup tapioca). With a little xantham gum. I used 1/4 tsp. as she indicated in the recipe.
I used half and half instead of real cream. I can't believe how fattening cream is (or half and half). I will definitely look into using an alternative in the future, like perhaps the coconut cream? Or maybe almond milk or something?
As for the added ingredients, I used what I had around, dried cranberries and chocolate chips. If I make them again, I will use cranberries, but not the chocolate chips. I think the chocolate made the scones too sweet. So they are scones, trying to be a cookie, it seems. They should make up their mind, these scones, to either be a cookie or a scone. By taking out the chocolate, I believe I will help them secure a true identity of being a scone.
Anyway, my batch of these came out a little stickier than probably the recipe author's. The idea of cutting the dough apart and separate them on the baking sheet did not work well. Check it out:
But they baked up nicely, and I drizzled a little icing on them. They're a good dessert scone, and I'll enjoy passing them out to friends and coworkers. They are a good consistency. It's a good recipe.