Blueberry Scones
2 cups Gluten Free flour1/3 cup sugar
1 Tbsp baking powder
1 tsp xanthan gum
1/2 tsp salt
3 Tbsp shortening
3 Tbsp butter
1 egg beaten
1/2 cup milk or milk substitute
1/2 cup blueberries
1-2 Tbsp butter
cinnamon sugar for topping
Pre-heat oven to 350F.
Mix dry ingredients in large bowl. Cut in the shortening & butter until largest crumbs are the size of peas.
Beat eggs with milk and add to dry ingredients until fully combined. Will be very thick. Fold in blueberries and knead to distribute evenly.
Pat out dough on parchment paper covered baking sheet. Spread with butter & sprinkle with cinnamon sugar.
Bake 25 minutes at 350F.
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