Description
Delicious and simple gluten-free blueberry scones, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 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