How to Make Blueberry Scones - Gluten Free

1

Dump some 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl and combine.

2

Add some margarine and cut in until well incorporated.

3

Make a well in center of combined ingredients and add large eggs, almond milk and blueberry yogurt. Stir to combine.

4

Fold in some frozen blueberries.

5

Sprinkle some flour onto a pastry sheet. Dump the batter out onto the pastry sheet and sprinkle with flour.

6

Cover with plastic wrap to roll out to an 8" disc. The disc will be about 1" thick.

7

Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.

8

Transfer the wedges to a parchment paper lined baking sheet.

9

Bake in preheated 350F oven for 25 - 30 minutes or until just turning golden brown around bottom edge. If using fresh blueberries you will bake for a bit less time.

10

Remove from oven and allow to cool for a bit.

11

Serve.

12

Enjoy!