Thank you Hefy for your comment!
I just don’t know about xanthan gum so I skipped it.
The reason of xanthan gum in GF baking is to add thickening baked good. If I really need that thickening agent then I will use simply beaten eggs 🙂
Enjoy!
Mrs. H
Thank you Alex!
Coconut Milk definitely adds richness to the scone!