Extra-Virgin Olive Oil for Brushing

• 1 cup (3½ oz/105 g) sorghum flour
• ⅓ cup (2 oz/60 g) potato starch or ⅓ cup (1¼ oz/35 g) tapioca flour or ⅓ cup (1½ oz/45 g) cornstarch
• ¼ cup (1 oz/30 g) buckwheat flour
• 3 tablespoons firmly packed brown sugar
• 2 tablespoons almond meal
• 1 tablespoon minced fresh rosemary, plus 1 teaspoon minced rosemary for the topping
• 1½ teaspoons baking powder
• 1 teaspoon xanthan gum
• ¾ teaspoon baking soda
• ½ teaspoon kosher salt, plus more for sprinkling
• ½ teaspoon freshly ground black pepper, plus more for sprinkling
• 6 tablespoons (3 oz/90 g) cold unsalted butter, cut into ½-inch (12-mm) pieces
• ⅔ cup (2½ oz/75 g) plain low-fat yogurt
• 1 large egg

1. Preheat the oven to 375°F (190°C). Brush a 9-inch (23-cm) metal pie pan with olive oil.
2. In a food processor, pulse the sorghum flour, potato starch, buckwheat flour, brown sugar, almond meal, the 1 tablespoon rosemary, baking powder, xanthan gum, baking soda, ½ teaspoon salt, and ½ teaspoon pepper until evenly combined. Add the butter and pulse until the mixture resembles coarse meal, about 20 times. In a small bowl, whisk together the yogurt and egg with a fork until blended. Add the yogurt mixture to the food processor and process until a rough batter forms, about 10 seconds.
3. Scrape the batter into the prepared pan, spreading evenly. Brush the surface of the batter with olive oil. Sprinkle the top of the batter with the 1 teaspoon rosemary and a light sprinkle of salt and pepper.
4. Bake the scone until brown and springy to the touch, about 30 minutes. Transfer the pan to a cooling rack. Cut the scone into 8-10 wedges. Let cool at least 15 minutes. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 weeks.