Scones - arguably the best on earth! (even for "normal" eaters)

Seriously delicious, though time intensive, these scones will surprise you with how moist and NON "gluten free" they taste! (Not sure that sentence made much sense.) I changed the recipe slightly from it's source, mostly because I didn't read the directions closely enough, but the result was wonderfully delightful! Here you are:
Sift together:
1/2 C white rice flour
1/2 C sorghum flour
1/2 C tapioca flour
1/2 C cornstarch
1/2 C almond or coconut flour
1/4 C sugar
3 tsp baking powder
3/4 tsp salt
3/4 + 1/8 tsp xanthum gum
3/4 tsp baking soda

Cut in:
1/2 C cold butter (cut into small pieces)
Add in:
3/4 C milk
1/2 C plain yogurt or sour cream
Mix wet ingredients in until well blended. Kneed the dough 5 or 6 times until it starts holding together. The dough will be pretty gooey and sticky, so you'll need a considerable layer of flour on your hands to prevent sticking (I used tapioca starch) Divide the dough ball in to two halves. Flatten each half in to 1/2 inch thick circles (rolling pin not necessary) and cut in to 6 wedges (with floured knife) Place them a couple inches apart on a greased cookie sheet.

Bake at 425 degrees
10-14 minutes or until lightly browned

The first variation of this recipe I made was cinnamon chip scones. It was a perfect match with a cup of hot Joe for breakfast! Here's the add-ins:
1/3 C cinnamon chips added in with sifted dry ingredients (recipe to follow)
cinnamon sugar sprinkled on top of scones before baking

Cinnamon chips: (I'm sure you can buy them, but I like making weird things like this and I was much too lazy to go hunting down something this obscure)
3 Tbls sugar
1 Tbls cinnamon
2 tsp shortening
2 tsp corn syrup
Mix all with a fork until well blended and crumbly - pat it out thin on to a foil lined (grease the foil) cookie sheet and bake until melted and bubbly - cool completely and break into tiny pieces.
250 degrees
30-40 min (mine took a little longer - I actually put them back in a couple times after cooling completely and not being able to break them - they were just too bendy - they crisp up nicely after a while, though)
It's the easy!