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Blueberry Scones
source: https://www.mamaknowsglutenfree.com/gluten-free-blueberry-scones/
1/2 c butter, diced and really cold (freeze for 10 min)
3c gluten-free all-purpose flour
3/4 t xanthan gum
1/3 c cup granulated sugar
1 t baking powder
1/2 salt
1 T lemon zest
3/4c buttermilk
2 large eggs, whisked
1/2c sourdough starter
1c fresh or frozen blueberries
2T milk
Freeze butter. Make buttermilk by adding 2T of vinegar to 3/4 cup milk. Put all dry ingredients in a bowl and work in frozen butter. Add starter and liquids. form into cake and cut in 8ths. bake for 20 minutes at 425.
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