Why Make This Recipe
Blueberry scones are a classic treat enjoyed by many. They are perfect for breakfast, brunch, or even an afternoon snack. Using gluten-free ingredients, this recipe ensures that everyone can enjoy these delicious scones. They are simple to make and packed with fresh blueberries, adding a burst of flavor in every bite. Plus, they are easy to customize, making them a great option for any occasion.
How to Make Gluten Free Blueberry Scones
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, diced
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, mix together the milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Turn the dough onto a floured surface and gently knead it just a few times until it holds together.
- Shape the dough into a circle about 1 inch thick and cut into wedges or use a biscuit cutter.
- Place the scones on the prepared baking sheet.
- Bake for 15-20 minutes until golden brown.
- Allow to cool slightly before serving.
How to Serve Gluten Free Blueberry Scones
These blueberry scones are best served warm, straight from the oven. You can enjoy them plain or spread with butter, cream cheese, or your favorite jam for extra flavor. They pair beautifully with coffee or tea, making them perfect for a cozy morning or afternoon treat.
How to Store Gluten Free Blueberry Scones
To store your scones, allow them to cool completely. Place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Wrap each scone in plastic wrap and place them in a freezer bag. They will stay fresh for about 1 month.
Tips to Make Gluten Free Blueberry Scones
- Make sure to use a gluten-free flour blend that contains xanthan gum for the best texture.
- For extra flavor, consider adding lemon zest or almond extract.
- If using frozen blueberries, do not thaw them, as they can make the dough too wet.
Variation
You can easily swap out blueberries for other fruits like raspberries or chopped strawberries. For a nutty twist, add chopped nuts such as walnuts or pecans to the dough.
FAQs
1. Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just add them straight from the freezer without thawing to prevent the dough from becoming too wet.
2. Can I make these scones dairy-free?
Absolutely! Simply use a dairy-free milk alternative, like almond milk or oat milk, and substitute the butter with a dairy-free version such as margarine or coconut oil.
3. How do I know when my scones are done baking?
Your scones are ready when they are golden brown on top and a toothpick inserted into the center comes out clean.
Print
Gluten Free Blueberry Scones
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
Delicious and simple gluten-free blueberry scones, perfect for breakfast or an afternoon snack.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter, diced
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, mix together the milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Turn the dough onto a floured surface and gently knead it just a few times until it holds together.
- Shape the dough into a circle about 1 inch thick and cut into wedges or use a biscuit cutter.
- Place the scones on the prepared baking sheet.
- Bake for 15-20 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
Best served warm, with butter or jam. Store in an airtight container for up to 2 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
