Gluten-Free Blueberry Scones


  • 2 cups flour mix

  • 1 tablespoon baking powder

  • 1/2 tsp. salt

  • 1/4 cup sugar

  • 1 1/2 tsp guar gum

  • 5 Tablespoons butter

  • 2 eggs

  • 1/3 cup milk

  • 1 cup blueberries


  1. Preheat oven to 425°
  2. Combine dry ingredients, and cut in butter until mixture resembles coarse crumbs. 
  3. In a separate bowl, beat eggs until light and frothy (we beat them for 3-4 minutes). Add dry ingredients. Stir in just enough milk to make a biscuit-like dough. 
  4. Carefully mix in blueberries. I really didn’t want my blueberries smashed and turning my dough purple, but it’s kind of hard to avoid when you’re using frozen bloobs. Fortunately, it still tastes the same.
  5. Turns dough onto a greased cookie sheet, and shape into a 1” thick circle with floured hands.
  6. Cut dough into 8 wedges. Optionally, you can use a spatula to slide the wedges away from each other so they don’t stick back together as that rise in the oven.
  7. Brush with milk, dust with sugar (optional), and place in the middle of the preheated oven. 
  8. Turn temperature down to 375°.
  9. Bake for 20 minutes. 

Remove from oven and enjoy!