Gluten Free Blueberry Scones

• 1 12 cups chestnut flour
• 1 cup brown rice flour
• 14 cup sugar
• 3 12 teaspoons baking powder
• 12 teaspoon salt
• 5 tablespoons butter
• 12 cup heavy cream
• 2 eggs
• 34 cup blueberries

1. Whisk dry ingredients together in a large bowl.
2. Cut in butter using a pastry blender until mixture forms a fine meal.
3. Whisk eggs with heavy cream.
4. Drain blueberries (I used Wyman's wild blueberries in a can) and add to wet ingredients.
5. Mix wet ingredients carefully into dry ingredients.
6. Try not to squish the blueberries too much.
7. Pat dough out on a flat surface until about 3/4 inch thick.
8. Cut 2-inch circles.
9. Bake at 425 until tops are slightly browned.

flour, brown rice flour, sugar, baking powder, salt, butter, heavy cream, eggs, blueberries

Taken from www.food.com/recipe/gluten-free-blueberry-scones-196190 (may not work)