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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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.