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Gluten Free Blueberry Scones

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“This recipe is modified from a standard scone recipe that I found on about.com.”
READY IN:
30mins
SERVES:
9
UNITS:
US

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.

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