Gluten Free Blueberry Scones

 

Ingredients (recipe makes about 8 scones):

dry

2 Cups Gluten free all-purpose flour
1/3 Cup sugar
1 Tbsp baking powder
1 tsp salt
6 Tbsp butter or margarine, cut up into small, 1/4 inch squares
1 tsp cinnamon
wet
1 egg, beaten
1/2 Cup soy milk (or other non-dairy milk of your choice)
1/2 Cup frozen blueberries

Directions
1. Mix all dry ingredients until incorporated.  Transfer to stand mixer and add butter.  Mix on low setting with paddle attachment until crumbs are the size of peas.
2. Add egg and soy milk and mix on low until combined.  Dough will not form into one ball, but should clump up somewhat.
3. Take bowl off stand mixer and fold in blueberries.
4. Transfer dough onto gluten free-floured surface.  Form dough ball and then pat down until about 1/4-1/2 inch thick (more or less depending on how you like your scones).
5. Cut the dough into about 8 wedges and transfer to lightly-greased baking sheet or scone pan.
6. Place in oven and cook for approximately 20 minutes at 350 degrees.

Optional: Before putting scones in oven, beat one egg with a couple tablespoons of water and use pastry brush to coat tops of scones.  Sprinkle with additional cinnamon sugar.