How to Make Blueberry Scones - Gluten Free
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1
Dump some 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl and combine.
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2
Add some margarine and cut in until well incorporated.
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3
Make a well in center of combined ingredients and add large eggs, almond milk and blueberry yogurt. Stir to combine.
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4
Fold in some frozen blueberries.
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5
Sprinkle some flour onto a pastry sheet. Dump the batter out onto the pastry sheet and sprinkle with flour.
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6
Cover with plastic wrap to roll out to an 8" disc. The disc will be about 1" thick.
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7
Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.
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8
Transfer the wedges to a parchment paper lined baking sheet.
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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.
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10
Remove from oven and allow to cool for a bit.
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11
Serve.
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12
Enjoy!
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