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    Blueberry Scones


    Source of Recipe


    Unknown

    List of Ingredients




    Gluten-Free Blueberry Scones


    * 1 cup chestnut flour
    * 1 cup sorghum flour
    * 1/2 cup arrowroot
    * 3 1/2 teaspoons baking soda
    * 4 tablespoons sugar
    * 1/2 teaspoon salt
    * 5 tablespoons butter
    * 2 large eggs
    * 2/3 cup heavy cream
    * 2/3 cup wild blueberries

    Recipe




    1. Mix dry ingredients with a whisk until thoroughly blended.

    2. Cut in butter (cold) with a pastry blender until incorporated.

    3. Whisk eggs together with cream and stir in wild blueberries (either drained canned, or thawed frozen. I used Wyman's -- these are the tiny wild blueberries).

    4. Stir wet ingredients into dry mixture. Stir only until blended, don't squish blueberries if possible.

    5. Pat mixture out onto a board until about 3/4 inch thick. Cut 2" circles.

    6. Bake 15-20 min at 425.

 

 

 


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