Gluten Free Blueberry Scones
3/4 cups brown rice flour 1/2 cup potato starch (plus 1 1/2 tsp for blueberries) 1/4 cup sweet white rice flour 1/4 cup cornstarch 1/4 cup sorghum flour 2 tsp potato flour 3/4 tsp xanthan gum 1/2 tsp pectin 1 tbsp sugar 1 tbsp baking powder 1 tsp sea salt 6 oz VERY COLD EARTH BALANCE, diced (or use butter) 2 extra-large eggs (room temperature) 1/2 cup soymilk creamer (put in freezer for 8 - 10 minutes) 3/4 cup blueberries mixed with potato starch - see above handful turbinado sugar for sprinkling on top of scones before baking Extra soymilk creamer for brushing on top of scones Sift the brown rice flour, potato starch, sweet white rice flour, cornstarch, sorghum flour, potato flour, xanthan gum, pectin, sugar, baking powder, and sea salt into the bowl of a stand mixer (alternatively, you can use a hand mixer). Add the diced Earth Balance and mix on low until the butter has been reduced to pea-sized pieces. Whisk the eggs and soymilk creamer in a small bowl, and then add to the flour mixture, mixing until just blended. Remove the bowl from the stand mixer. Use a wooden spoon to mix the blueberries into the dough. Turn the dough onto a well-floured surface. Flour your hands and shape the dough into a 3/4 inch circle. Use a biscuit cutter to cut the scones, dipping the cutter into flour before each scone is cut. Place on a parchment paper lined baking sheet, leaving space in between each scone. Brush the top of each scone with soymilk creamer, then sprinkle with a bit of turbinado sugar. Bake for 25 - 28 minutes or until golden brown on the top. Insert a toothpick or cake tester into a scone to make sure that they are fully baked. Remove from the baking sheet and place on a cooling rack for at least a half hour (or as long as you can wait!). If you cut them while they're too hot, they will appear wet and unbaked. They need to sit and mature for a little while after they come out of the oven.