Gluten Free Blueberry Scones

1. 1

   Whisk dry ingredients together in a large bowl.

2. 2

   Cut in butter using a pastry blender until mixture forms a fine meal.

3. 3

   Whisk eggs with heavy cream.

4. 4

   Drain blueberries (I used Wyman's wild blueberries in a can) and add to wet ingredients.

5. 5

   Mix wet ingredients carefully into dry ingredients.

6. 6

   Try not to squish the blueberries too much.

7. 7

   Pat dough out on a flat surface until about 3/4 inch thick.

8. 8

   Cut 2-inch circles.

9. 9

   Bake at 425 until tops are slightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.