Gluten Free Blueberry Scones

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 9
• 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

Recipe

• 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.