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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Ingredients
For the Scones:
- 2 cups gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (280g)
- 1/2 teaspoon xanthan gum - if your blend doesn't already contain it
- 1/2 cup granulated sugar - 100g
- 1 Tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter - very cold and cubed (85g)
- 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
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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
