Preheat the oven to 400 degrees F.
Line a baking sheet with a piece of parchment.
Stir together the heavy cream, milk and vanilla paste or vanilla in a small bowl.
Sift the almond flour, tapioca starch, millet flour, Bob’s Red Mill 1 for 1 Gluten Free Blend, guar gum or xanthan gum, and baking powder into a medium bowl. Add the sugar to the flour mixture and stir to combine.
Grate the frozen butter into another bowl (if frozen for more than 4 hours or overnight, take out of the freezer at least a half hour before this step). Add to the flour mixture the grated butter and stir into integrate completely. Then use your fingers to combine the butter into the flour mixture, until it looks very even and no large lumps remain.
Add the cream mixture in two additions, giving a few stirs after each addition.
Add the blueberries or chocolate (or if you would like to make two flavors, divide the dough in half, adding berries to one half and chocolate chips to the other half). Then use your hand to bring the dough together in the bowl.
Turn onto a lightly floured parchment paper and form into a square approximately ¾“ thick. If making one kind of scone, form the dough into one square, cut the square into quarters, then cut each rectangular piece into 2 triangular large scones by cutting down the middle, or cut each again for 4 triangular mini scones. If making two kinds of scones, simply make 2 equal sized squares, cutting each square into triangles by cutting on the diagonal, each way. You may also cut the triangles again to make 8 mini scones for half the dough. The recipe will make 8 larger scones or 16 mini scones.
Place each scone (taking the scone off the floured parchment board with a spatula if needed) on the parchment lined baking sheet, spacing apart 1 1/2 or 2 inches.
Bake for 13 - 16 minutes for mini scones and 15-21 for larger scones. Remove from the oven when golden brown and still slightly soft to the touch. Let sit for a minute before moving to a wire rack to cool. Best when enjoyed when still warm.
