Gluten Free Blueberry Scones

Submitted by Chef #386511

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

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 9

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.

Reviews

[Suzy mom to 2]

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.