280 grams whole grain gluten free flour mix
100 grams almond flour
1/3 cup sugar
2 tsp cream of tartar
1 tsp baking soda
1 tsp cinnamon
6 oz plain sheep milk yogurt
1/2 cup cold butter
1 cup fresh blueberries
Preheat the oven to 400 degrees and grease a scone pan.
In the bowl of a stand mixer (or large bowl) combine the dry ingredients and whisk together.
In a medium bowl combine the yogurt and eggs and whisk together. Set aside.
Cut the butter into small 1/2 inch squares and add to the stand mixer bowl.
Using the paddle attachment, mix the cold butter and the dry ingredients until they resemble small crumbles.
Add the wet ingredients and mix together.
Gently fold in the blueberries.
Drop the dough into your scone pan. (I used a mini scone pan and put about 2 heaping tablespoons of dough into each triangle.)
Bake for about 15-20 minutes or until the edges and tops of the scone have browned.
Allow to cool for at least 20 minutes before removing from pan.
Makes about 16 mini scones.