Moist Gluten-Free Blueberry Scones

why make this recipe

Moist Gluten-Free Blueberry Scones are a delightful treat that everyone can enjoy, whether you are gluten-sensitive or not. These scones are tender on the inside, crispy on the outside, and bursting with fresh blueberries. They make for a perfect breakfast, snack, or even a light dessert. Plus, they are easy to make, so you can whip them up any day of the week!

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 and mix until it resembles coarse crumbs.
4. In another bowl, whisk together the milk, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry mixture and stir gently until just combined.
6. Fold in the fresh blueberries carefully.
7. Move the dough to a floured surface, shape it into a circle about 1-inch thick, and cut into wedges or use a round cutter.
8. Place the scones on the baking sheet and sprinkle with extra sugar if desired.
9. Bake for 20-25 minutes until golden brown.
10. Let cool on the baking sheet for about 10 minutes before transferring to a wire rack.

how to serve Moist Gluten-Free Blueberry Scones

These scones are best served warm. You can enjoy them plain or spread with a little butter or jam. Pair them with tea or coffee for a lovely afternoon treat.

how to store Moist Gluten-Free Blueberry Scones

To store scones, place them in an airtight container at room temperature. They will stay fresh for about 2-3 days. If you want them to last longer, you can freeze them. Just wrap each scone in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months.

tips to make Moist Gluten-Free Blueberry Scones

• Make sure your butter is very cold, as this helps create a flaky texture.
• Don’t overmix the dough; mix just until combined for the best results.
• Use fresh blueberries for the best flavor, but if you can only use frozen, add them directly to the batter without thawing to prevent them from bleeding.
• For an extra touch of sweetness, sprinkle the tops with sugar before baking.

variation

You can customize these scones by adding other ingredients, such as lemon zest for a citrusy kick or nuts for added crunch. You might also substitute the blueberries with raspberries or cranberries to change up the flavor.

FAQs

Can I use regular all-purpose flour instead of gluten-free?
Yes, if you don’t need them to be gluten-free. Regular all-purpose flour works well in this recipe.

Can I make these scones vegan?
Yes! You can use a vegan butter substitute and plant-based milk, and replace the egg with a flax egg or applesauce.

How do I know when the scones are done?
The scones should be golden brown on top and firm to the touch. You can also check by inserting a toothpick; it should come out clean.

Moist Gluten-Free Blueberry Scones

Tender on the inside and crispy on the outside, these gluten-free blueberry scones are bursting with fresh blueberries, making them a perfect treat for breakfast or a light dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 scones

Course: Breakfast, Snack

Cuisine: American

Calories: 200

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 the butter is very cold for a flaky texture.
• 1/2 cup milk (or dairy-free alternative)
• 1 large egg Can be substituted with a flax egg or applesauce for a vegan option.
• 1 teaspoon vanilla extract

Add-ins

• 1 cup fresh blueberries (or frozen, if preferred) If using frozen, add directly to the batter without thawing.
• to taste tablespoon extra sugar for sprinkling on top (optional)

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 and mix until it resembles coarse crumbs.
4. In another bowl, whisk together the milk, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry mixture and stir gently until just combined.
6. Fold in the fresh blueberries carefully.
7. Move the dough to a floured surface, shape it into a circle about 1-inch thick, and cut into wedges or use a round cutter.

Baking

1. Place the scones on the baking sheet and sprinkle with extra sugar if desired.
2. Bake for 20-25 minutes until golden brown.
3. Let cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Notes

These scones are best served warm. You can enjoy them plain or spread with a little butter or jam. Pair them with tea or coffee for a lovely afternoon treat. To store scones, place them in an airtight container at room temperature for 2-3 days, or freeze them for up to 3 months.