Gluten-Free Blueberry Scones

• 1 cup chestnut flour
• 1 cup sorghum flour
• 1/2 cup arrowroot
• 3 1/2 teaspoons baking soda
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 5 tablespoons butter
• 2 large eggs
• 2/3 cup heavy cream
• 2/3 cup wild blueberries

1. Mix dry ingredients with a whisk until thoroughly blended.
2. Cut in butter (cold) with a pastry blender until incorporated.
3. Whisk eggs together with cream and stir in wild blueberries (either drained canned, or thawed frozen. I used Wyman's -- these are the tiny wild blueberries).
4. Stir wet ingredients into dry mixture. Stir only until blended, don't squish blueberries if possible.
5. Pat mixture out onto a board until about 3/4 inch thick. Cut 2" circles.
6. Bake 15-20 min at 425.

flour, sorghum flour, arrowroot, baking soda, sugar, salt, butter, eggs, heavy cream, wild blueberries

Taken from www.food.com/recipe/gluten-free-blueberry-scones-196410 (may not work)