Best 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.
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/3 cup granulated sugar
- 3 teaspoons 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 egg, 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.
Notes
If you are going to use frozen blueberries not 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.