Blueberry Scones (Gluten-Free)
These GF Blueberry Scones are soft, moist, and perfectly sweet. Made with fresh or frozen blueberries, they are delicious. Easy to make and perfect for breakfast, brunch, or afternoon tea.
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About this recipe
Homemade Gluten-Free Blueberry Scones are moist, soft, and fully packed with juicy blueberries, a sibling to this recipe of the best scones.
They’re super easy to make and they freeze very well. You can freeze the dough and bake it when desired. They are made with fresh or frozen blueberries that add richness.
These scones are perfect for breakfast or afternoon tea. Perfect to add to your gluten-free small bake ideas.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour.
- Sugar: white granulated sugar.
- Butter: cold diced unsalted butter.
- Milk: whole milk for the best flavor and consistency.
- Blueberries: fresh or frozen blueberries.
How to make GF Blueberry Scones
In a large bowl place gluten-free all-purpose flour, sugar, salt, and baking powder. Add cooled diced butter and rub with your fingerprint until crumb forms.
In another bowl mix the egg, 1/2 cup of heavy cream, and vanilla extract. Add to the butter mixture and mix. Add the blueberries and mix carefully trying not to crush them.
Let rest covered in the refrigerator for at least 1 hour.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
Roll out the dough on a lightly floured (GF flour) counter with about 2 cm. thickness. Work the dough into a disc and with a knife cut into 8 wedges.
Place the scones on the baking sheet, brush them with cream, and sprinkle with powdered sugar.
Bake for 20 minutes or until golden brown. Let cool before removing.
Serve warm.
Storing
Store the scones covered at room temperature or in the refrigerator for several days. They’re best served warm.
You can freeze the scones in an air-tight container or freezer bag. Reheat the frozen muffin in a medium oven for 10 minutes.
For more afternoon tea recipes
Blueberry Scones (Gluten-Free)
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/3 cup granulated sugar
- 3 teaspoon baking powder
- Pinch of salt
- 1/2 cup unsalted butter cold and diced
- 1/2 cup heavy cream and a little more to brush the scones
- 1 eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Powdered sugar for topping
Instructions
- In a large bowl place gluten-free all-purpose flour, sugar, salt, and baking powder. Add cooled diced butter and rub with your fingerprint until crumb forms.
- In another bowl mix the egg, 1/2 cup of heavy cream, and vanilla extract. Add to the butter mixture and mix. Add the blueberries and mix carefully trying not to crush them.
- Let rest covered in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
- Roll out the dough on a lightly floured (GF flour) counter with about 2 cm. thickness. Work the dough into a disc and with a knife cut into 8 wedges.
- Place the scones on the baking sheet, brush them with cream, and sprinkle with powdered sugar.
- Bake for at least 20 minutes or until golden brown. Let cool before removing.
- Serve warm.
