Gluten-Free Blueberry Scones

An adapted recipe for cream scones with blueberries, using chestnut and white sorghum flour instead of wheat flour. They are very much like wheat scones in texture but with a nutty taste due to the chestnut flour.

• Ready In: 30 mins
• Serves: 9

Ingredients

• 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

Directions

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.