Blueberry Scones (printable)
Ingredients

2/3 cup rice flour
1/3 cup Rumford Corn Starch
1/3 cup tapioca starch
1 tablespoon guar gum or xanthan gum
2 teaspoons Rumford Baking Powder
1/2 teaspoon Rumford Baking Soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup sugar
6 tablespoons unsalted butter, melted
2/3 cup half-n-half
1 egg, beaten
1 cup blueberries
additional sugar for topping

Instructions
Preheat the oven to 425 degrees. Line a baking sheet with parchment or a silpat for easier cleanup. Sift together the rice flour, cornstarch, tapioca starch, guar or xanthan gum, baking powder, baking soda, cinnamon and salt. Stir in the sugar and make a well in the center. Whisk together the melted butter, half-n-half and the egg. Pour into the dry mixture and add the blueberries. Mix gently with a wooden spoon to combine. Mixture may be quite sticky - let sit for a few minutes to solidify somewhat.

Drop the batter into 12 even portions on the prepared baking sheet. (An ice cream scoop helps make even portions). Sprinkle the tops with additional sugar for a shiny appearance. Bake for about 18 to 20 minutes, until the scones are well browned and spring back when pressed gently with your finger. Serve right away or toast to reheat for best taste.

Makes 12 scones