Imagine biting into a perfectly golden, buttery scone bursting with juicy blueberries - and the best part? It's completely gluten-free! These mouthwatering scones are not just a treat for those with dietary restrictions, but a delectable delight for anyone who loves a bakery-quality breakfast or afternoon snack. Whether you're gluten-sensitive, health-conscious, or simply a food lover looking for an incredible recipe, these blueberry scones will revolutionize your baking game and leave you craving more with every single bite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 scones
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1 cup fresh blueberries
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking.
- In a large mixing bowl, combine 2 cups of gluten-free all-purpose flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until well combined.
- Add 1/2 cup of cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. This process should take about 2-3 minutes.
- Gently fold in 1 cup of fresh blueberries, being careful not to crush them. Ensure they are evenly distributed throughout the mixture.
- In a separate bowl, mix together 1/2 cup of milk and 1 teaspoon of vanilla extract. Pour this wet mixture into the dry ingredients and gently stir until just combined. Do not overmix; the dough should be slightly sticky but manageable.
- Turn the dough out onto a lightly floured surface (use gluten-free flour) and gently knead it a few times until it comes together. Pat the dough into a circle about 1 inch thick.
- Using a sharp knife or a pizza cutter, cut the dough into 12 equal wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
- If desired, sprinkle a little extra sugar on top of each scone for added sweetness and a nice crust.
- Bake the scones in the preheated oven for 18-20 minutes, or until they are lightly golden on the edges and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your gluten-free blueberry scones warm or at room temperature, perfect for breakfast or as a delightful snack!
Tips
- Keep your butter COLD: The secret to flaky scones is using ice-cold butter that hasn't been softened. This helps create those delightful, layered textures.
- Don't overmix the dough: Mix just until ingredients are combined. Overmixing can lead to tough, dense scones.
- Use fresh blueberries: While frozen can work, fresh blueberries provide the best flavor and texture.
- Flour your surface lightly: When shaping the dough, use gluten-free flour to prevent sticking without adding too much extra flour.
- For extra richness, consider brushing the tops with a little heavy cream or an egg wash before baking to achieve a beautiful golden finish.
- Store in an airtight container and consume within 2-3 days for maximum freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
