3 cups flower or rice flour to make the gluten free
1/2 cup of sugar
5 tsp of baking powder
1/2 tsp salt
3/4 cup of softened butter or margarine
1 cup of milk
1 egg
in a bowl measure out your the first 4 dry ingredients. Knead butter into dry ingredients with your hands, your best tool lol. Whisk eggs with milk and pour into butter flour mixture. Knead all together until dough starts to form. Sprinkle counter with flour and knead dough until nice and smooth. Fold blueberries into scone dough. On a greased cookie sheet dollop scone dough in any size shape you like. Bake at 350 degrees for about 15 minutes, just until nice and golden. Serve with butter and Jam, you can't go wrong with these scones, they are so good!!!!!
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