PARTNER POST: Be inspired this season to make little changes to your holiday menu by adding the merriest berry – blueberries — into your recipes.
Gluten free blueberry scones are the perfect addition to a cozy brunch spread with eggs and hash.
By Asha Yoganandan
Just because I am wheat intolerant, I realize there is no reason for me to not find a way to enjoy my favorite weekend brunch… scones, hash and eggs! 
I have been experimenting a lot with alternate grain flours from oat to millet and I have been fairly successful with the blends. And, recently, I managed to notch it up with a little frozen blueberry action!
And to make the blueberries a complete flavor explosion, I made a blueberry balsamic sauce that was simply divine with the black pudding and potato Irish style hash!
Be sure to enter to win a $500 gift card to create a holiday meal with some new delicious dishes.
Frequently Asked Questions
What type of flour should I use to make these gluten-free scones?
You can experiment with alternate grain flours such as oat or millet to create your gluten-free scone base.
How do I incorporate the blueberries into the scone dough?
Gently fold the frozen blueberries into the dough to avoid breaking them and releasing too much juice before baking.
What can I serve alongside these savory scones?
These scones pair wonderfully with an Irish-style hash featuring black pudding and potatoes, complemented by a blueberry balsamic sauce.
