Gluten-Free Wild Blueberry Scones

Our Gluten-free Wild Blueberry Scone is a family favorite. Blueberries from the wilds of Maine give this scone a touch of tart to balance out the sweet, and kids love them! A great-tasting gluten-free option, now just add water, mix and bake!

Ingredients: 

Rice Flour, Sorghum Flour, Sugar, Potato Starch, Palm Oil, Sweetened Wild Blueberries (Wild Blueberries, Cane Sugar, Expeller Pressed Sunflower Oil), Buttermilk, Tapioca Starch, Expeller Pressed Canola Oil, Baking Powder [(Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate) leavening], Egg Yolk, Sea Salt, Egg White, Natural Flavor, Baking Soda (leavening), Xanthan Gum. CONTAINS: Egg, Milk. This product is prepared and packaged using equipment that may come in contact with Soy, Tree Nuts (Pecans, Coconut, Almonds), Sesame.

Directions: 

Preheat oven to 400°F.
Lightly grease baking sheet pan, line with parchment paper, or use wedge-shaped scone pan.

In bowl, add water to mix and stir with fork until combined and sticky dough forms. If dough seems dry, add additional water 1 teaspoon at a time.

Drop heaping tablespoons of dough (10-12) about 3" apart onto prepared pan.

For triangle shaped scones, shape by hand into triangle or if using a wedge-shaped pan, drop even mounds of dough into each cavity and spread into triangle shape.

Bake 13-15 minutes, or until firm and lightly golden on top.