Cut the cold butter into small cubes, place on a small plate, and place in the freezer for about 15 minutes to harden.

Meanwhile, preheat oven to 400 degrees F.  Line a large baking sheet with parchment paper and spray with coconut oil spray.  Set aside.

Place the flour, sugar, baking powder, xanthan gum and sea salt into a food processor.  Pulse about 2 times to mix dry ingredients.  Remove the butter from the freezer and add to the dry ingredients in the food processor.  Pulse 5 - 10 times to slightly incorporate the butter.

In a small mixing bowl, whisk together the eggs, milk, and vanilla.  Add to the food processor and pulse a few times.  The dough should be cohesive and very sticky with bits of pea-size butter remaining intact.  Place dough in the fridge, covered, for about 15 minutes to firm slightly.

Next, using a large spoon, scoop out large spoonfuls and place onto prepared baking sheet.  Don’t fuss with shaping them too much; I like this because it keeps them looking rustic.  Spray the tops lightly with oil spray and dust with a little sprinkle of coconut sugar.

Bake for about 13 - 15 minutes or until golden brown. Remove from the oven and let rest for 5 minutes on the baking sheet before transferring to a cooling rack or serving.

Serve warm.  I like these with tahini butter spread and homemade strawberry jam!

To store, place scones in a sealed container in the fridge for 4 - 5 days.