Gluten Free Blueberry Scones
These gluten-free blueberry scones are a delightful treat that combines tender, buttery layers with bursts of juicy blueberries in every bite. Perfectly golden and lightly sweetened, these scones feature a gluten-free all-purpose flour blend for a texture that's light and fluffy while remaining accessible to those with gluten sensitivities. A touch of vanilla and a sprinkle of optional coarse sugar add an extra layer of indulgence, while the use of cold, cubed butter ensures a flakey, crumbly texture. Ready in just 35 minutes, these scones are not only quick to prepare but also perfect for breakfast, brunch, or an afternoon tea. Whether enjoyed warm out of the oven or at room temperature, these easy-to-make scones are a gluten-free baked good that doesn’t compromise on flavor or texture.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.333 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (cold, cubed)
- 1 cup Fresh blueberries
- 1 piece Large egg
- 0.333 cup Heavy cream
- 1 teaspoon Vanilla extract
- 2 tablespoons Additional heavy cream (for brushing tops)
- 1 tablespoon Coarse sugar (optional, for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the fresh blueberries, ensuring they are evenly distributed without crushing them.
In a small bowl, whisk together the large egg, heavy cream, and vanilla extract.
Pour the wet ingredients into the dry mixture. Stir gently with a wooden spoon or spatula just until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Using gluten-free flour to prevent sticking, gently pat the dough into a circle about 1-inch thick.
Cut the circle of dough into 8 equal wedges, like slicing a pizza. Carefully transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
Brush the tops of the scones with additional heavy cream, then sprinkle with coarse sugar if desired.
Bake in the preheated oven for 18–20 minutes, or until the scones are golden brown on top and cooked through.
Remove the scones from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious gluten free blueberry scones with a cup of tea or coffee!
Nutrition Facts
Calories |
2577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 96.7 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 227 mg | 5% | |
*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.
