Scrumptious Gluten Free Blueberry Scones

Besides being a great source of antioxidants, blueberries are just plain yummy.  Last month I went  blueberry picking with some friends and because two of my grandkids had spent the night, they also went along. 

    A few days later I made blueberry jam. It was my first time, and wow was it good!  After making that,  I decided to make some blueberry scones from my Heritage School Cookbook recipe.  

      They tasted scrumptious with blueberry jam--this is a word I told some of our international students that I use to describe something that tastes absolutely delicious.  

Scrumptious Gluten Free Blueberry Scones

1.  Prepare dry ingredients -  In a large bowl whisk together:

(1) 2 cups of gluten free flour: 1/2 cup  each of sorghum flour, tapioca flour, brown rice flour,  and  cup white rice flour.

(2)  Then stir in 1  tsp. cream of tartar, 1 tsp. baking soda, 1/2 tsp. salt,  and 2 tsp. sugar.

                       

2.   Cut 1/2 cup of butter into the flour mixture until it resembles coarse meal. 

3.  Combining ingredients:  Pour 3/4 cup of milk over the flour and mix with a fork.  Fold in 1 cup of blueberries.

4.  Preparing the dough:
(1)  Put on a lightly floured counter and knead 6-10 times.
(2)  Divide into 2 balls.  Pat the dough into an 8" circle about 3/4 inch high.
(3)  Cut into fourths and put on a lightly greased baking sheet.
(4)  Put 2 T of milk in a cup and brush the tops.

5.  Bake the scones at 375 for 10-15 minutes or until lightly browned.

Other breakfast recipes on this blog:

Pancakes
Fantastic Gluten Free Blueberry Pancakes  (From my daughter-in-law's family cookbook)
Gluten Free Banana Split Pancakes  (Another recipe from my daughter-in-law's family!)
Outstanding Gluten Free Oatmeal Pancakes  (From my Heritage School Cookbook, where I worked 3 1/2 years)
Family Favorite Gluten Free Buttermilk Pancakes (From my daughter's home ec teacher)
Yummy Gluten Free Pumpkin Pancakes (From About Gluten Free Cooking)
Crunchy & Delicious Potato Latkes  (From a flier in my sweet potato bag)
Tasty Gluten Free Swedish Pancakes    (From my Syre School Cookbook)
Protein Packed Gluten Free Ricotta Cheese Pancakes  (From my daughter-in-law's family)


Waffles, Crepes,  Fritters & Dutch Babies 
Rachel Ray's Pumpkin Spice Waffles Made Gluten Free & Dairy Free   (This is one I adapted from Rachel Ray)
Easy to Make Gluten Free Waffles  (From my Syre School Cookbook)
Incredible Gluten Free Crepes  (Mix of 2 recipes)
Old Fashioned Gluten Free Banana Fritters   (My grandmother's recipe!)
Amazing Gluten Free Apple Cinnamon Dutch Baby  (From home ec recipe plus Internet search)

Egg Dishes
Sweet Potato Hash With Poached Eggs  (From my daughter's Internet search)
Hash Brown Egg Casserole  (From my friend Lisa)
Mexican Migas Breakfast Casserole  (Modified from a recipe from an airport cookbook)
Baked Zucchini Frittata  (I picked this up from a Whidbey Island farmer's market)
Jan's Sausage & Vegetable Frittata  (From a friend who was a home ec teacher)
Huevos Rancheros - A Fantastic South of the Border Breakfast  (I learned this years ago!)
Beautiful Eggs Florentine (Adapted from an Internet search)
Gluten Free Crustless Zucchini & Spinach Quiche  (From my Syre School Cookbook) 

Cereals
 Honey Almond Granola   (From the Heritage School Cookbook)
 Gluten Free Baked Oatmeal   (From my daughter-in-law's family cookbook)

Breakfast Muffins
Banana Nutty Muffins   (From my daughter-in-law's family cookbook)
Bursting with Blueberries Gluten Free Muffins  (From the Heritage School Cookbook)
Gluten Free Tremendous Pumpkin Muffins  (From my Heritage School Cookbook)
Scrumptious Gluten Free Blueberry Scones  (From Heritage School Cookbook)
Thanksgiving Gluten Free Pumpkin Scones  (From an Internet search)
Sassy Gluten Free Apple Cinnamon Muffins  (From my Heritage School Cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!) (From a neighbor)