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Easy Gluten-Free Blueberry Scones

Light and fluffy scones bursting with fresh blueberries, perfect for breakfast or tea time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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.