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.
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.
Notes
If you are going to use frozen blueberries not thaw them. Keep it frozen until you add them to the batter. Your batter could become runny if you thaw the berries and mix them in the batter.