Moist Gluten-Free Blueberry Scones

Why Make This Recipe

Moist Gluten-Free Blueberry Scones are a delightful treat that everyone can enjoy, even those with dietary restrictions. These scones are light, fluffy, and bursting with juicy blueberries. Plus, they are easy to make! Perfect for breakfast, a snack, or even a cozy afternoon tea, these scones offer a warm, comforting taste that can brighten any day.

How to Make Moist 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
• 1/2 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 (or frozen, if preferred)
• Extra sugar for sprinkling on top (optional)

Directions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to mix until everything looks like coarse crumbs.
4. In another bowl, whisk together the milk, egg, and vanilla extract until well mixed.
5. Pour the wet ingredients into the dry mixture. Stir gently until just combined.
6. Carefully fold in the fresh blueberries, being careful not to overmix.
7. Move the dough to a floured surface and pat it into a circle about 1-inch thick. Cut it into wedges or use a round cutter to shape scones.
8. Place the scones on the baking sheet. If you want, sprinkle a bit of extra sugar on top for added sweetness and crunch.
9. Put the baking sheet in the preheated oven and bake for 20-25 minutes, or until the scones are golden brown.
10. After baking, take them out and let them cool on the baking sheet for about 10 minutes before moving them to a wire rack.

How to Serve Moist Gluten-Free Blueberry Scones

These scones are best enjoyed warm. Serve them with a pat of butter, a dollop of jam, or a drizzle of honey. They pair wonderfully with a cup of tea or coffee. You can also serve them alongside fresh fruit for a delightful breakfast spread.

How to Store Moist Gluten-Free Blueberry Scones

To keep the scones fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Just wrap each scone tightly in plastic wrap and place them in a freezer bag. They can last for up to 3 months in the freezer.

Tips to Make Moist Gluten-Free Blueberry Scones

• Make sure your butter is really cold to help create a flaky texture.
• If the dough is too sticky, sprinkle a little more flour while cutting it.
• Don’t overmix the dough; it’s okay if it’s a bit lumpy.
• For an extra flavor boost, add a pinch of lemon zest to the mixture.

Variation

You can customize these scones by adding different fruits, such as raspberries or diced apples. You can also try adding some nuts or chocolate chips for added texture and flavor.

FAQs

1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just add them straight from the freezer without thawing to prevent the dough from turning blue.

2. Are these scones dairy-free?
To make them dairy-free, simply replace the unsalted butter with a dairy-free alternative and use a non-dairy milk.

3. Can I make the dough ahead of time?
Yes, you can make the dough and refrigerate it for up to 2 days before baking. Just wrap it tightly to avoid drying out.

Moist Gluten-Free Blueberry Scones

Light and fluffy gluten-free blueberry scones that are perfect for breakfast or a cozy afternoon tea.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 scones

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 230

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

• 1/2 cup unsalted butter, cold and cubed Ensure butter is very cold for flaky texture.
• 1/2 cup milk (or dairy-free alternative)
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• 1 cup fresh blueberries (or frozen, if preferred) If using frozen, add straight from the freezer.
• Extra sugar for sprinkling on top (optional) For added sweetness and crunch.

Method

 

Preparation

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free flour, granulated sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to mix until everything looks like coarse crumbs.
4. In another bowl, whisk together the milk, egg, and vanilla extract until well mixed.
5. Pour the wet ingredients into the dry mixture. Stir gently until just combined.
6. Carefully fold in the fresh blueberries, being careful not to overmix.
7. Move the dough to a floured surface and pat it into a circle about 1-inch thick. Cut it into wedges or use a round cutter to shape scones.

Baking

1. Place the scones on the baking sheet. If desired, sprinkle a bit of extra sugar on top.
2. Put the baking sheet in the preheated oven and bake for 20-25 minutes, or until the scones are golden brown.
3. After baking, let them cool on the baking sheet for about 10 minutes before moving them to a wire rack.

Notes

These scones are best enjoyed warm. Serve them with a pat of butter, jam, or honey. Store in an airtight container for up to 3 days or freeze for up to 3 months.