1. Preheat oven to 400°F. Line two baking sheets with parchment paper.

2. Combine the flour, xanthan gum, baking powder, and salt in a large bowl and mix well to blend the flour and xanthan gum.

3. Add the butter and gently combine with your hands to incorporate the butter.

4. Add the cheese, olives, and green onion and combine with the dry ingredients.

5. In a small bowl beat together 1 cup milk and 1 egg, then add to the dry ingredients. Use a spatula or stand mixture to fully combine; the dough should hold together without crumbling. If dough seems dry add a little more milk.

6. Divide the dough into two portions and place on parchment paper. Wet your hands slightly and shape the dough into two squares about ¾-inch tall and 6-inches per side, then, using a knife dipped in the gluten-free flour, cut each square into four smaller squares. Cut each smaller squares diagonally to make 16 triangles. It is not necessary to separate the triangles.

7. Beat the second egg with 2 tablespoons of milk or cream and brush the tops of the scones with the mixture.

8. Place the baking sheets into the preheated oven and bake for 20 minutes; rotate and bake for 5 more minutes to brown. Best when served warm. Store leftovers in the refrigerator.

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.