(Yield: 8 scones)
- 4 tablespoons butter, softened
- 2/3 cup milk
- 2 tablespoons orange juice
- 1/3 cup brown sugar
- 1 egg, beaten
- 2 1/4 cup gluten-free flour *
- 1/4 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1 tablespoon whey flour
- 1/2 cup fresh blueberries
Preheat oven to 375 degrees.
Mix butter, milk, juice, brow sugar and egg.
Add in flour, baking powder, and whey flour. Beat until all incorporated.
Add in blueberries.
Put dough onto a baking sheet and form into a flat round. Score with a knife. Bake for 15-17 minutes until golden brown. Remove from oven and score again with knife. Let cool to room temperature.
*I prefer a mixture of sweet rice flour and tapioca starch, but Bob's Red Mill and King Arthur's cup to cup flours are also good for this recipe.
*If you want to make these using regular flour, substitute regular flour for the gluten-free flour and remove the whey powder and xanthan gum.