Gluten-Free Blueberry Scones - cooking recipe

Ingredients

1 cup chestnut flour
1 cup sorghum flour
1/2 cup arrowroot
3 1/2 teaspoons baking soda
4 tablespoons sugar
1/2 teaspoon salt
5 tablespoons butter
2 large eggs
2/3 cup heavy cream
2/3 cup wild blueberries

Preparation

Mix dry ingredients with a whisk until thoroughly blended.
Cut in butter (cold) with a pastry blender until incorporated.
Whisk eggs together with cream and stir in wild blueberries (either drained canned, or thawed frozen. I used Wyman's -- these are the tiny wild blueberries).
Stir wet ingredients into dry mixture. Stir only until blended, don't squish blueberries if possible.
Pat mixture out onto a board until about 3/4 inch thick. Cut 2\" circles.
Bake 15-20 min at 425.