Gluten Free Blueberry Scones |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This recipe is modified from a standard scone recipe that I found on . Ingredients:
1 1/2 cups chestnut flour |
1 cup brown rice flour |
1/4 cup sugar |
3 1/2 teaspoons baking powder |
1/2 teaspoon salt |
5 tablespoons butter |
1/2 cup heavy cream |
2 eggs |
3/4 cup blueberries |
Directions:
1. Whisk dry ingredients together in a large bowl.
2. Cut in butter using a pastry blender until mixture forms a fine meal.
3. Whisk eggs with heavy cream. Drain blueberries (I used Wyman's wild blueberries in a can) and add to wet ingredients.
4. Mix wet ingredients carefully into dry ingredients. Try not to squish the blueberries too much.
5. Pat dough out on a flat surface until about 3/4 inch thick. Cut 2-inch circles. Bake at 425 until tops are slightly browned.
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