Gluten-Free Blueberry and Cream Cheese Scones

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If you’re not of the gluten-free persuasion and you happen to visit Honolulu, the blueberry scones at Diamond Head bakery are pretty killer.  They’re bursting with plump blueberries and are filled with a big, creamy blob of cream cheese.  Anybody who brings them into work becomes the most popular person in the office… at least for a day or two.
Not wanting to miss out on the fun, I decided it was high time to create my own gluten-free version.  They’re little lighter than your typical American super dense scone, with a hint of sweetness.  And they’re quite the show-stopper, if I do say so myself.  I actually gasped when I took these out of the oven.  Try out these babies when you’ve got a crowd to wow.

Gluten-Free Blueberry and Cream Cheese Scones

* 1 cup plus 3 Tablespoons rice flour
* 1/2 cup sorghum flour
* 1/2 cup potato starch
* 3 Tablespoons sugar, plus extra for dusting
* 1 Tablespoon baking powder
* 3/4 teaspoon xanthan gum
* 1/2 teaspoon salt
* 5 Tablespoons butter, cut into small pieces
* 1/2 cup milk
* 2 eggs, lightly beaten
* 1/2 cup fresh blueberries
* 4 ounces cream cheese, partially frozen and cut into small pieces.

Preheat oven to 425 degrees.  Line heavy baking sheet with parchment paper or a Silpat baking mat.

Combine the rice flour, sorghum flour, potato starch, sugar, baking powder, xanthan gum and salt in a large bowl.  Cut in the butter.  Add the eggs and milk and mix until thoroughly combined.  Carefully fold in the blueberries and cream cheese pieces.

Use lightly floured hands and a lightly floured surface to pat out the dough into a large rectangle.  Use a knife to cut into triangles.

Place dough on prepared baking sheet and sprinkle with sugar.  Turn the oven temperature down to 375 and bake until golden and cooked through.

Makes 8-10 scones.

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