Recipes

Combine first five ingredients in a bowl.  Grate in cold butter, tossing it occasionally with the dry mix to prevent clumping. Add 1/4 cup blueberries to the dry mix after the butter is grated in. In a separate bowl, whisk together eggs and milk.  Add the wet to the dry and stir until incorporated.  The dough will be very wet.  Sprinkle a work surface with gluten-free baking mix.  Scrape the dough onto the work surface, sprinkle the top with more baking mix.  Pat the dough out until about 3/4” thick.  Use the same round cutter used for the regular mini scones to cut the dough.  Gather the scraps together and repeat.  Because there is no gluten you can continue this until all the dough is used without the scones becoming tough.  Freeze scones and bake as needed.