Wheat-free, Gluten-Free Blueberry Scones

This recipe is from the back of the 4-pound bag of Pamela's Products Baking and Pancake Mix (wheat- and gluten-free), and it is also posted on the website (with more recipes). B-Dawg and T-Dawg, my two younger sons, collaborated on this effort. The texture is more similar to a muffin than a wheat scone, we discovered. But still, quite tasty!

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Pamela's Scones

2 1/4 c. Pamela's mix

1 tsp. baking powder

4 tbsp. butter

2/3 c. milk

1/3 c. sugar

1/2 c. currants (they used blueberries, and may have used more than this amount)

Preheat oven to 375 degrees F. Mix the dry ingredients together. Cut in the butter using two knives. Add milk and eggs, combining all together with a fork. Dough will be thick. Drop large, tall dollops of dough onto an ungreased baking sheet. Bake for15-17 minutes.

Yield: 10 scones

Contents of Pamela's Baking and Pancake Mix: brown rice flour, white rice flour, cultured buttermilk powder, natural almond meal (may appear as brown flecks), tapioca starch, sweet rice flour, potato starch, grainless & aluminum-free baking powder (sodium bicarbonate, sodium acid pyrophosphate, potato starch), baking soda, sea salt, xanthan gum.