Gluten Free Blueberry Scones

3 cups of Gluten Free Flour Mix
1 tbsp of baking powder
2/4 tsp of salt
2/3 cup of sugar
1//4 cup of coconut oil
1/2 cup of butter
1/2 cup of milk
3 eggs
1 tsp vanilla
1 cup of Blueberries
extra flour and sugar for patting out scones

Mix dry ingredients. Cut in butter and oil into the flour until the mixture is crumbly with pea size bits of butter remaining. In a separate bowl, whisk together milk, vanilla, and eggs. Fold liquid into flour mixture. Gently fold in blueberries.

The dough will be sticky. Place on gluten free floured surface. Pat down until about an inch thick. Sprinkle sugar on top. Cut into triangles.

Place on greased baking sheet. Bake for 15 minutes at 375.