Gluten-Free Blueberry Scones
Discover the ultimate treat with these Gluten-Free Blueberry Scones, crafted to deliver all the indulgent flavors of traditional scones without the gluten. Made with a delicate blend of gluten-free all-purpose flour and dotted with bursts of fresh, juicy blueberries, these scones are perfectly tender and buttery. A touch of vanilla and a sprinkle of coarse sugar on top add the perfect hint of sweetness and crunch. Ready in just 35 minutes, this simple recipe uses cold butter to create flakes of pastry perfection, while heavy cream ensures a rich, moist texture. Ideal for breakfast, brunch, or an afternoon snack, these scones are easy to prepare and can be enjoyed fresh or paired with your favorite jam or clotted cream. Whether you're gluten-intolerant or simply looking for a crowd-pleasing baked good, these blueberry scones are sure to impress!
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Recipe Information
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 unit large egg
- 1 cup fresh blueberries
- 2 tablespoons milk or cream for brushing
- 2 tablespoons coarse sugar for topping
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, diced butter into the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, vanilla extract, and egg until smooth.
Pour the wet ingredients over the dry ingredients. Stir gently until just combined. The dough will be slightly sticky.
Gently fold the blueberries into the dough, being careful not to crush them.
Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 8 inches (20 cm) in diameter and about 1 inch (2.5 cm) thick.
Cut the circle into 8 wedges or triangles. Transfer each piece onto the prepared baking sheet, leaving space between them.
Brush the tops of the scones with a little milk or cream, then sprinkle with coarse sugar.
Bake in the preheated oven for about 18–20 minutes, or until the scones are lightly golden and cooked through.
Remove the scones from the oven and let them cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 566 mg | 189% | |
| Sodium | 2673 mg | 116% | |
| Total Carbohydrate | 332.9 g | 121% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 110.1 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 121 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 263 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
