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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.