Maple Walnut Scones with Dried Cherries

1 cup brown rice flour
½ cup soy flour
2 tablespoons cornstarch, + enough tapioca flour to make ½ cup
1 heaping teaspoon xanthan gum
1 teaspoon cream of tartar
½ teaspoon baking soda
2 pinches salt
2 teaspoons maple sugar
6 tablespoons Earth Balance shortening
2 tablespoons dried, chopped sweet cherries
1/3 cup chopped walnuts
Approximately 1/2 cup rice milk (be sure it´s gluten and casein free)

FOR THE TOPS:
1 tablespoon maple sugar mixed with ½ teaspoon cinnamon

In a large bowl, combine the rice, soy and tapioca flours, xanthan gum, cream of tartar, baking soda, maple sugar and salt; mix well. Cut the shortening into the mixture, and combine with your fingers or with 2 knives until it resembles coarse meal. Mix in cherries and walnuts. Slowly add the rice milk- you may need slightly less or more- until the mixture holds together in one ball. Turn dough onto large board or surface. Pat down to about ¾ inch thickness. Use the top of a 1/3 cup measure- (or a cookie cutter of about the same size)- to cut out scones. Place the scones on lightly oiled cookie sheets, patting the sides down slightly so they mound up in the center. Roll up the dough again and repeat this process until all the dough has been used. Using a pastry brush, brush the tops of the scones lightly with rice milk. Sprinkle
the top of each scone with the sugar-cinnamon mixture. Bake in a pre-heated 400 degree oven 10 to 12 minutes, or until golden brown. Serve warm with jam; (I particularly like raspberry or raspberry-peach jam).