Gluten Free Blueberry Scones

This recipe is modified from a standard scone recipe that i found on about.com.

Whisk dry ingredients together in a large bowl.

Cut in butter using a pastry blender until mixture forms a fine meal.

Whisk eggs with heavy cream.

Drain blueberries and add to wet ingredients.

Mix wet ingredients carefully into dry ingredients.

Try not to squish the blueberries too much.

Pat dough out on a flat surface until about 3 / 4 inch thick.

Cut 2-inch circles.

Bake at 425 until tops are slightly browned.

chestnut flour, brown rice flour, sugar, baking powder, salt, butter, heavy cream, eggs, blueberries