1/2 cups plain yogurt
1 tsp baking soda
3 cups gluten free flour
1 cup Shields Date Sugar®
2 tsp cream of tarter
1 tsp salt
1 cup butter
1 egg
1 cup blueberries (can substitute for any fruit)

Preheat oven to 350º. Whisk together the flour, sugar, baking soda, cream of tarter and salt in a large mixing bowl. Cut in the butter using a pastry blender or two knives, until the butter is broken into pea sized morsels in the flour. Beat the eggs and mix in into the yogurt. Add the yogurt and egg mixture into the dry mixture, working it in. When the dough is combined, mix in the fruit gently. Divide into two equal circles, patting each into a circle that is one inch thick. Cut each circle into six equal triangles. Bake on a well greased pan or baking stone for 15-20 minutes, until the scones are browned and nicely on the bottom and slightly on the top.