Easy Blueberry Scones (Gluten-Free)
These GF blueberry scones are tender, slightly crisp on the outside, and filled with juicy blueberries. They’re easy to make, with simple ingredients, and the blueberries can be fresh or frozen. Perfect for breakfast, brunch, or afternoon tea.
Jump to Recipe
About this scone recipe
Homemade GF Blueberry Scones are moist, soft, and packed with juicy blueberries. If you like baking with blueberries, you can’t miss these oatmeal blueberry muffins.
They’re super easy to make, and they freeze very well. You can make them ahead, freeze the dough, and bake it when desired. They are made with fresh or frozen blueberries that add freshness. They are a perfect breakfast recipe, brunch idea, or afternoon tea.
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 Simple GF Blueberry Scones
Place gluten-free all-purpose flour, sugar, salt, and baking powder in a large bowl. Add cooled diced butter and rub with your fingertips 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.
Tips for perfect scones
- Use cold butter.
- Frozen blueberries: If using frozen blueberries, don’t thaw them. Keep frozen until you add them to the batter. Your batter could become runny if you thaw the berries and mix them into the batter.
- Don’t overwork the dough if you want fluffy and tender scones.
- Chill the dough before baking for the best results.
- Brush the scones with cream and sprinkle with coarse sugar.
- Be sure your oven is fully preheated if you want your scones to rise.
For more GF breakfast/brunch recipes
Best 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
- Place gluten-free all-purpose flour, sugar, salt, and baking powder in a large bowl. Add cooled diced butter and rub with your fingertips 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.