Gluten Free Blueberry Scones

Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe is modified from a standard scone recipe that I found on about.com.

Ingredients Nutrition

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.
Most Helpful

I'm sorry to say that I found this recipe a waste of chestnut flour. I followed the recipe closely, except adding 1/4 c extra berries because I had 1 full cup at hand, and even so the scones were very dry. The taste of the chestnut flour came through very strong, but was not complimented by the other ingredients.

Suzy mom to 2 February 12, 2010