INGREDIENTS
• 2 1⁄4 cups Bob Red Mills 1 To 1 Gluten Free Baking flour, sifted or GF Jules gluten free flour (her flour mix contains organic corn).
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1⁄4 cup organic coconut sugar
• 1⁄4 cup chilled unsalted butter, cut into small pieces
• 1⁄2 cup white chocolate chips
• 1 cup blueberries
• 3⁄4 cup buttermilk or use Almond milk with 1 TB Vinager let sit 5 min
• 2 tablespoons buttermilk
• 2 tablespoons organic powdered sugar (doesn’t have corn)
• DIRECTIONS
1. Preheat oven to 375 degrees F.
2. In a large bowl combine flour, baking powder, salt and sugar.
3. Cut the butter into this mixture until mixture is crumbly.
4. Add white chocolate chips and blueberries, and toss with the flour mixture.
5. Add buttermilk and mix until ingredients hold together.
•
• Place dough mixture on a floured surface and pat into a 9 x 9 inch square.
• Cut square into thirds.
• Then cut each third into three triangles and place 1 inch apart on a cookie sheet.
• Lightly dust each scone with powdered sugar.
• Bake for 10 minutes and then transfer scones to cooling racks.
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