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Gluten-Free Blueberry Scones

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“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:
30mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

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.

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