Easy Gluten-Free Blueberry Scones

why make this recipe

Easy Gluten-Free Blueberry Scones are a delightful treat that everyone can enjoy. They are perfect for breakfast, tea time, or even a snack. These scones are light, fluffy, and bursting with fresh blueberries. Plus, they are simple to make, using basic ingredients that you likely have at home.

how to make Easy Gluten-Free Blueberry Scones

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup milk (or dairy-free alternative)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Directions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. In another bowl, whisk together the milk, egg, and vanilla.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Gently fold in the blueberries.
7. Turn the dough onto a floured surface and pat it into a circle about 1 inch thick.
8. Cut into wedges or use a biscuit cutter.
9. Place scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
10. Serve warm with butter or your favorite spread.

how to serve Easy Gluten-Free Blueberry Scones

Serve these scones warm right out of the oven. They taste delicious on their own or with a bit of butter or jam. Pair them with a cup of tea or coffee for a lovely afternoon treat.

how to store Easy Gluten-Free Blueberry Scones

To store your scones, let them cool completely, then place them in an airtight container. Keep them at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap each scone in plastic wrap and place them in a freezer bag. They can last up to 3 months in the freezer.

tips to make Easy Gluten-Free Blueberry Scones

• Make sure your butter is really cold for the best texture.
• Don’t overmix the dough; mix until just combined to keep scones fluffy.
• Use fresh blueberries for the best flavor, but frozen blueberries can work too—just be sure to thaw and drain them first.

variation

Feel free to add lemon zest for a bright flavor. You can also swap blueberries for other fruits like raspberries or cranberries for a different twist.

FAQs

1. Can I use regular flour instead of gluten-free flour?
Yes, if you are not following a gluten-free diet, regular all-purpose flour can be used instead.

2. Can I make these scones vegan?
Yes, you can replace the butter with coconut oil or dairy-free butter and use a flax egg instead of the large egg.

3. How do I know when the scones are done baking?
The scones should be golden brown on top and a toothpick inserted in the center should come out clean.

Easy Gluten-Free Blueberry Scones

Light and fluffy scones bursting with fresh blueberries, perfect for breakfast or tea time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 scones

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/4 cup unsalted butter, cold and cubed Make sure the butter is cold for the best texture.
• 1/2 cup milk (or dairy-free alternative)
• 1 large egg
• 1 teaspoon vanilla extract

Main Ingredients

• 1 cup fresh blueberries Use fresh blueberries for best flavor, frozen can work if thawed first.

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. In another bowl, whisk together the milk, egg, and vanilla.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Gently fold in the blueberries.
7. Turn the dough onto a floured surface and pat it into a circle about 1 inch thick.
8. Cut into wedges or use a biscuit cutter.

Baking

1. Place scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

Notes

Serve these scones warm right out of the oven, delicious on their own or with butter or jam. For storage, let them cool completely, then place in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.