Blueberry Scones

Wheat free since last fall, I've developed a sweetened flour mix for pancakes, cookies, cake, muffins or scones. Since it has many ingredients, I mix up two batches at the same time to save opening all the containers! Substituting your favorite flours may work as well if you add a little xanthan gum, which the Chia Omega Flour below does. Keep mix refrigerated with your flours.

A. Sweetened flour mix (2 cups)

1/4 cup coconut flour
1/4 cup sweet sorghum flour
1/4 cup tapioca flour (starch)
1/4 cup oats ground fine in blender
1/4 cup brown rice flour
1/4 cup Chia Omega Flour (blend of chia, rose tapioca, millet and chestnut flours. Includes xanthan gum which helps thicken the batter nicely without an inordinate amount of flour.)
1/2 cup almond flour (meal)
1/2 tsp salt
1/2  tsp baking soda
1/2 tsp baking powder

1/4 tsp stevia powder

1 tablespoon erythritol (or substitute any sweetener you desire for both the stevia and the erythritol to equal 1/3 cup sugar sweetness)

Blueberry Scones (Gluten free, refined sugar free, can be dairy free) Yield: 12.

B. Preheat oven to 350 degrees. Grease cookie sheet with coconut oil. In medium bowl, whisk:

3 eggs
1 cup Hungarian Cultured Buttermik (for dairy free, add 1 tsp apple cider vinegar to 1 cup almond or rice milk)
1/3 cup melted coconut oil (I add a little butter for additional flavor)
1/2 tablespoon vanilla

C. With large spoon, stir in:

2 cups flour mix
1 generous cup blueberries (defrost them on a plate for a few minutes if frozen)

D. Spoon 12 scones onto greased cookie sheet, bake 20-25 minutes. Cool on paper towel; prepare to see them disappear quickly!

PS: Please let me know if you know of a way to make GF cinnamon rolls-- thanks!