Easy Gluten-Free Blueberry Scones

Why Make This Recipe

Easy Gluten-Free Blueberry Scones are perfect for anyone looking for a delicious snack or breakfast option that fits gluten-free diets. These scones are light, fluffy, and bursting with sweet blueberries. They are easy to make and can be enjoyed fresh from the oven or later in the day. Plus, they are a great way to use fresh blueberries!

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

These scones are best served warm. You can enjoy them plain or spread with a little butter, cream, or your favorite jam. They make a great snack with coffee or tea, or you can serve them as part of a leisurely breakfast or brunch.

How to Store Easy Gluten-Free Blueberry Scones

To store any leftover scones, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Wrap each scone tightly in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 3 months. When ready to enjoy, thaw at room temperature or warm them in the oven.

Tips to Make Easy Gluten-Free Blueberry Scones

• Make sure your butter is very cold for the best texture.
• Don’t overmix the dough; stop mixing as soon as the wet and dry ingredients are combined.
• If you are using frozen blueberries, do not thaw them before adding to the dough, as this can cause the scones to turn blue.

Variation

You can change up the flavors by adding lemon zest or a mix of other berries. For a sweeter scone, consider adding a little more sugar or a drizzle of glaze on top after baking.

FAQs

Can I use a different type of flour?
Yes, you can substitute with any gluten-free flour blend that works well for baking.

How can I make these scones dairy-free?
Simply use a dairy-free butter substitute and almond or oat milk instead of regular milk.

What should I do if my dough seems too dry?
If the dough feels too dry, add a little extra milk, one tablespoon at a time, until it reaches the right consistency.

Easy Gluten-Free Blueberry Scones

Deliciously light and fluffy blueberry scones that are perfect for gluten-free diets, easy to make and great as a snack or breakfast option.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 scones

Course: Breakfast, Brunch, Snack

Cuisine: American, Gluten-Free

Calories: 180

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups gluten-free all-purpose flour Ensure the flour is a good blend for baking.
• 1/4 cup granulated sugar Adjust sweetness to taste.
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/4 cup unsalted butter, cold and cubed Keep butter very cold for best texture.
• 1/2 cup milk (or dairy-free alternative) Use almond or oat milk for dairy-free.
• 1 large egg
• 1 teaspoon vanilla extract

Main Ingredients

• 1 cup fresh blueberries Do not thaw if using frozen blueberries.

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

Serving

1. Serve warm with butter or your favorite spread.

Notes

For storage, place leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature or warm them in the oven before serving. Consider adding lemon zest or a mix of other berries for variation.