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    Blueberry Cheddar Gluten-Free Scones

    High Bush Blueberry CouncilRecipe by Asha Yoganandan, “Fork, Spoon, Knife” Blog

    A sweet and savory blueberry cheddar gluten-free scone is the perfect treat. The delicate taste of blueberries intertwined with the tangy zest of white cheddar creates a flavorful blueberry cheddar gluten-free scone that is sure to satisfy any craving this holiday season.



    • 1/2 cup millet flour
    • 3/4 cup rice flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 teaspoon sugar
    • 6 tablespoons cold unsalted butter, cubed into 1/4 inch cubes
    • 1 egg
    • 1/2 cup whole milk + more for brushing
    • 1/2 cup frozen blueberries
    • 1/2 cup shredded white cheddar plus 2 tablespoons


    1. Pre­heat oven to 400°F. In a medium bowl, mix together the flours, baking powder, salt and sugar. Add the butter and toss to evenly distribute.
    2. In a small cup lightly whisk the egg and milk Make a well in the center of the dry mixture and pour in the egg and milk mixture.
    3. Add the 1/2 cup cheddar and give the mix a quick turn.
    4. Add frozen blueberries and fold the mixture to create rough dough. Do not knead.
    5. On a well-floured surface pat the dough into a 1 inch thick circle. Cut into eight triangular pieces and place on a baking tray lined with parchment paper.
    6. Brush the tops with milk and sprinkle with 2 tablespoons grated cheddar.
    7. Bake for 25 minutes, until the top is golden brown.  Serve warm.


    Number of servings (yield): 8 scones


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