GFCF Lemon-Blueberry Scones

Preheat oven to 400 degrees.

1 c white rice flour

3/4 c brown rice flour

3/4 c sorghum flour

2 T granulated sugar

4 t baking powder

1 t xanthan gum

1/4 t salt

1/3 c gfcf butter, cut into pieces

2 eggs, beaten

3/4 c coconut milk (don't shake the can, pour just the white liquid on top)

1/2 c dried blueberries

zest of one lemon

juice of 1/2 lemon

rice milk

coarse sugar

Combine flour, 2 T sugar, baking powder, xanthan gum, lemon zest and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In another bowl combine eggs, coconut milk, blueberries and lemon juice. Combine the two mixtures using a fork until just moistened. Turn dough out onto a lightly floured surface. Fold and knead dough 10-12 times until smooth. Pat dough into an 8" circle and cut into 8 wedges. Place wedges 1" apart on an ungreased cookie sheet. Brush with rice milk and sprinkle with coarse sugar. Bake at 400 degrees for 12-14 minutes.