Gluten Free Blueberry Scones

When you saw the title to this post, I hope you were thinking to yourself that these were traditional English tea scones, not the puffy yeast bread scones that you dip into boiling oil and eat with honey. Those have never really appealed to me. But if you love those kind of scones and have made your own gluten free version, please feel free to add the link in the comments section. I'm sure someone out there is looking for a recipe for those.

The reason I wanted to make the English tea scone recipe was because I think gluten free flours lend themselves well to shortbread recipes. The breads don't have to rise and they don't need the structure of the gluten to make them tall and fluffy. And, they are yummy and quick to make. I based my recipe off of a basic scone recipe in the Bible, better known as the Better Homes and Gardens cookbook. The original recipe calls for half and half, instead of whole milk. I think they turn out just fine with milk and you cut out a little fat also.

Gluten Free Blueberry Scones

2 cups Grandpa's Kitchen baking mix flour

3 T sugar

1 T baking powder

6 T chilled butter

1 beaten egg

3/4 cup whole milk

zest of 1 lemon

1 package blueberries

1 T whole milk

2 t sugar

Preheat oven to 400 degrees. Combine flour, baking powder, and sugar in a mixing bowl. Cut in butter until it resembles coarse meal. Mix egg and 3/4 cup milk together. Add to flour mixture. Add lemon zest. Fold in blueberries. Form dough into a ball and knead 13-15 times on a floured surface. Press into a circle shape about 1/2 inch thick and cut with a sharp bread knife into 8-10 wedges, depending on how many you want. Arrange triangles on an ungreased cookie sheet. Brush with 1 tablespoon milk and sprinkle with sugar. Bake for 12-15 minutes until golden brown. Cool on a wire rack.

Happy eating!