GF DF Potato free Blueberry Scones

What a treat, waking up to the smells of freshly baked blueberry scones on a Saturday morning.


Here is the recipe:

Blueberry Scones
1/2 c rice milk
1/2 c blueberries
1 c rice flour
1/2 c tapioca starch flour
1/4 c sweet rice flour
1/4 c glutinous/sticky rice flour
1 T cane sugar
1 T baking powder
3/4 t xanthan gum
1/2 t salt
5 T clarified butter or canola oil
2 large eggs

1.)Preheat oven to 425 F. Position rack in the center of the oven
2.)Combine rice milk and blueberries in a small bowl and set aside.
3.)Combine dry ingredients in large bowl of electric mixer. Turn mixer on low and add cooled clarified butter/oil until it resembles a coarse meal. Put mixture in a small bowl and set aside.
4.)Beat eggs on med/high until very light and foamy. Add milk and flour mixture all at once and mix with the paddle attachment for 1 minute on medium-low. Lightly flour your hands and remove the dough from the bowl and place on a lightly floured surface. Pat and form into a 1" thick rectangle. With a sharp knife or razor dusted in rice flour, cut the dough into triangles.
5.)Place on a non-stick baking sheet. Turn oven down to 375 F and bake for 25-30 minutes or until golden brown and cooked through. Serve warm.

NOTE: Substitutions:

Raisins-Blueberries

1/4 c sweet rice flour and
1/4 c glutinous/sticky rice flour
for 1/2 c potato starch flour

Rice milk-Cow's Milk
Clarified butter/oil-Unsalted butter.