Recipe of the Day: Delicious Gluten-Free Blueberry-Ginger Scones

We've served these delectable little golden scones twice at tea parties now, and they are by far my favorite sweet scone to serve. The fact they are also gluten-free just adds to the wonderfulness. The flavor is so good, you won't miss the wheat. Please note, this photo is of the first batch I made, which weren't cut as small or as neatly as they should have been (I too, am living and learning this tea party thing as I go along).

Ingredients:
2 1/4 cups gluten-free all-purpose flour blend. (I really like Namaste Foods' Perfect Flour Blend.) 
3/4 cup sugar plus 1 tsp kept separate (Date Sugar is a nice low-glycemic alternative.)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
6 tbl butter (for a healthier spin, try substituting coconut oil for part or all of the butter)
1 tbl crystallized ginger, minced (you can substitute fresh, grated ginger but keep in mind, it packs a lot more punch so you will need much less)
1 cup buttermilk
1 cup fresh blueberries, keep half separate
1 tbl heavy cream

Procedure:

• Have the oven preheated to 400 degrees.
• Use parchment paper to line a baking sheet.
• Using a large bowl, mix all the dry ingredients (except the extra tsp of sugar).
• With a pastry blender or fork, cut the butter into your flour mixture until you get coarse crumbles.
• Stir in the ginger.
• Add in the buttermilk and stir just until combined. Add a bit more if the mix is dry until you have a dough.
• On a lightly-floured board, gently knead the dough 3 times and roll it out until it's 1/2 an inch thick.
• Sprinkle half the blueberries over 1/2 the dough.
• Then fold the other 1/2 of the dough over the blueberry half.
• Roll the dough gently one more time to a 1/2-inch thickness.
• Using remaining blueberries, repeat sprinkling, folding and rolling of dough once more.
• With a 2 1/2-inch round cutter, cut out approx 15 scones and place them on your baking sheet.
• Brush scone tops with the heavy cream and sprinkle with the last tsp of sugar.
• Bake the scones until they're lightly golden on top--about 15 minutes.

I usually plan 2 scones per person (because I adore leftovers) so figure this recipe will serve 7-8.

Muah! Enjoy!!!

**Original recipe courtesy of the March/April 2012 issue of Tea Time Magazine.**