Gluten Free Wild Blueberry Scones

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Gluten Free Wild Blueberry Scones Picture


Makes 8 servings

2 cups gluten-free pancake and baking mix (such as Bisquick)
3/4 cup sugar or sugar baking substitute (such as Swerve)
1/4 cup vanilla whey protein powder
1 tablespoon lemon zest
1/2 cup butter, melted
1/4 cup warm water
1 teaspoon vanilla
2 eggs
1/2 cup wild blueberries


Preheat oven to 425 degrees F. Stir together first 4 ingredients in a large bowl. Add next 4 ingredients (through eggs); mix until mixtures comes together as a dough. Stir in wild blueberries. Turn dough out onto lined baking sheet; gently press or pat dough into a 7-inch round. Cut round into 8 wedges. Bake at 425 degrees F 15 to 20 minutes or until golden.

Courtesy of Regan Miller Jones

Wild Blue is Good for You!