Gluten-free Blueberry Scones

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

Ingredients

• Servings: 9
• 1 cup chestnut flour
• 1 cup sorghum flour
• 1/2 cup arrowroot
• 3 1/2 teaspoons baking soda
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons butter
• 2 large eggs
• 2/3 cup heavy cream
• 2/3 cup wild blueberries

Recipe

• 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.