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A stack of three gluten-free blueberry scones on a small plate.

Gluten-Free Blueberry Scones

These gluten free blueberry scones are such a treat for breakfast or brunch. Bursting with ripe blueberries, slather these scones with some butter or jam. 
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 8 scones
Calories: 262kcal
Author: Megan

Ingredients

For the Scones:

  • 2 cups gluten-free flour blend (I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
  • 1/2 teaspoon xanthan gum (if your blend doesn't already contain it)
  • 1/2 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter (very cold and cubed)
  • 1/2-3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

For Topping:

  • 1 tablespoon unsalted butter (melted)
  • 1 teaspoon turbinado sugar (or other coarse sugar)

Instructions

  • Preheat oven to 425F. Line a baking sheet with parchment paper and set aside.
  • Combine the gluten-free flour blend, xanthan gum (if using), sugar, baking powder, ground cinnamon, and salt in a food processor. Pulse to combine.
  • Add the cubed butter to the flour mixture and pulse 10-15 times, until butter is cut into the flour mixture and is the size of peas. Do not over mix. Transfer the flour mixture to a large bowl.
  • Add the vanilla extract and 1/2 cup of the milk and fold with a spatula just until combined. If the dough is still very dry and not combining, add more milk, one tablespoon at a time until the dough just comes together. You do not want it to be too wet. I typically end up adding an additional two tablespoons, but it will depend on what flour blend you use.
  • Carefully mix in the blueberries, trying to ensure they do not break. If a few break, that's okay. 
  • Transfer the dough to a generously floured work surface. Knead the dough into a ball. 
  • Roll the dough into a circle, 1-inch high and 7-inches wide.
  • Using a sharp, floured knife, cut the dough circle into 8 equal triangles.  
  • Transfer to a parchment lined baking sheet. Brush the tops of the scones with melted butter and sprinkle lightly with turbinada sugar.
  • Bake at 425F until the tops and bottoms are golden brown, 18-22 minutes. 
  • Transfer to a wire rack and let cool for 5 minutes before serving.

Notes

  • Make sure your butter is cold and cubed into small pieces before cutting it into the flour. I like to freeze my butter to make sure it is very cold. 
  • If you do not have fresh blueberries, you can use frozen blueberries. I like to rinse my frozen blueberries in water and then pat dry with a towel before using to help keep them from bleeding into the dough. 
  • To store leftover scones, freeze in them on a baking sheet after they've cooled. Then, place in a freezer-safe bag or container for up to 2 months. To reheat, place in an oven at 350F for 10-15 minutes until warmed through. 

Nutrition

Calories: 262kcal | Carbohydrates: 39g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 160mg | Potassium: 186mg | Fiber: 4g | Sugar: 17g | Vitamin A: 341IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 1mg
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