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Easy Gluten-Free Blueberry Scones

Delicious and quick blueberry scones that are gluten-free and perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup butter, cold and cubed Chill your butter for best results.
  • 1/2 cup milk or dairy-free milk
  • 1 teaspoon vanilla extract
Mix-In
  • 1 cup fresh or frozen blueberries

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, sugar, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the milk and vanilla extract until just combined.
  5. Gently fold in the blueberries.
  6. Turn the dough onto a lightly floured surface and knead a few times until it comes together.
  7. Pat the dough into a circle about 1 inch thick and cut into wedges.
  8. Place the scones on the prepared baking sheet.
  9. Bake for 15-20 minutes or until golden brown.
  10. Allow to cool slightly before serving.

Notes

Serve fresh and warm, with optional glaze of powdered sugar and milk or sides like butter and clotted cream. Store in the fridge for up to 3 days or freeze for up to 3 months.