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Moist Gluten-Free Blueberry Scones

Light and fluffy gluten-free blueberry scones that are perfect for breakfast or a cozy afternoon tea.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.