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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.