Gluten-Free Blueberry Scones

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READY IN: 30mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix dry ingredients with a whisk until thoroughly blended.
  • Cut in butter (cold) with a pastry blender until incorporated.
  • 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).
  • Stir wet ingredients into dry mixture. Stir only until blended, don't squish blueberries if possible.
  • Pat mixture out onto a board until about 3/4 inch thick. Cut 2" circles.
  • Bake 15-20 min at 425.
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