Low Sodium Gluten Free Cream Scones

Total time43 min

Prep time15 min

Cook time18 min

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Ingredients

8 servings

2 cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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1 tbsp baking powder
¼ tsp xanthan gum (omit if your flour blend already contains it)
2 tbsp granulated sugar
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 tbsp unsalted butter, cold, cut into ½-inch cubes
½ cup heavy cream, cold
1 large egg
1 tsp pure vanilla extract
½ cup fresh blueberries (optional)

For brushing

1 tbsp heavy cream, for brushing

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Whisk together the gluten free flour blend, baking powder, xanthan gum, sugar, and salt in a large mixing bowl until evenly combined.

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