Glazed Blueberry Scones

• 2.6 ounces white rice flour (about 1/2 cup)
• 2.3 ounces brown rice flour (about 1/2 cup)
• 2.1 ounces sweet white sorghum flour (about 1/2 cup)
• 1/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 1/2 cup plus 1 tablespoon nonfat buttermilk, divided
• 1 large egg
• 1 cup fresh blueberries
• White rice flour, for dusting
• 1/2 cup powdered sugar
• 1 1/2 teaspoons grated lemon rind

1. Preheat oven to 400u0b0.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, granulated sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
3. Combine 1/2 cup buttermilk and egg; stir with a whisk. Add to flour mixture; stir just until moist. Fold in blueberries (do not overmix dough).
4. Turn dough out onto a work surface lightly dusted with white rice flour. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper; cut dough into 10 wedges, cutting into but not through dough.
5. Bake at 400u0b0 for 18 minutes or until edges are golden and center is firm. Remove scones from baking sheet to a wire rack; cool on rack 10 minutes.
6. Combine powdered sugar, lemon rind, and 1 tablespoon buttermilk in a small bowl, stirring with a whisk until smooth. Drizzle glaze over scones; let stand 5 minutes. Serve warm.

white rice, brown rice, sweet white sorghum, sugar, baking powder, xanthan gum, baking soda, salt, butter, nonfat buttermilk, egg, fresh blueberries, white rice flour, powdered sugar, lemon rind

Taken from www.myrecipes.com/recipe/glazed-blueberry-scones (may not work)