Easy Gluten-Free Blueberry Scones

Why Make This Recipe

If you love a sweet treat that is quick and easy to make, these Easy Gluten-Free Blueberry Scones are for you! They are soft, flaky, and full of juicy blueberries. Plus, they are perfect for anyone who needs a gluten-free option. These scones are ideal for breakfast, a snack, or even a light dessert.

How to Make Easy Gluten-Free Blueberry Scones

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup milk (or dairy-free alternative)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Directions

1. Preheat your 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, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. In another bowl, whisk together the milk, egg, and vanilla.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Gently fold in the blueberries.
7. Turn the dough onto a floured surface and pat it into a circle about 1 inch thick.
8. Cut into wedges or use a biscuit cutter.
9. Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.
10. Serve warm with butter or your favorite spread.

How to Serve Easy Gluten-Free Blueberry Scones

These scones are best served warm. You can enjoy them plain, or spread some butter, jam, or cream cheese on top. They are also delicious with a cup of tea or coffee for a comforting afternoon snack.

How to Store Easy Gluten-Free Blueberry Scones

Store any leftover scones in an airtight container at room temperature. They will stay fresh for up to two days. If you want to keep them longer, you can freeze them. Just wrap each scone in plastic wrap and place them in a freezer bag. They will stay good in the freezer for up to three months.

Tips to Make Easy Gluten-Free Blueberry Scones

• Make sure your butter is very cold for the best texture.
• Don’t overmix the dough; mix until just combined for fluffy scones.
• If you use frozen blueberries, do not thaw them first to prevent the dough from turning blue.

Variation

You can try adding lemon zest for a bright flavor or substitute other fruits like raspberries or chopped strawberries. Additionally, you can sprinkle some coarse sugar on top before baking for extra sweetness and crunch.

FAQs

Can I make these scones dairy-free?
Yes, you can use a dairy-free milk alternative and replace the butter with a dairy-free spread.

Can I use frozen blueberries?
Yes, frozen blueberries work well, but do not thaw them before adding to the dough.

How do I know when the scones are done baking?
The scones are done when they are golden brown on top and a toothpick inserted in the center comes out clean.

Easy Gluten-Free Blueberry Scones

Soft, flaky, and full of juicy blueberries, these easy gluten-free scones are perfect for breakfast, a snack, or a light dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 scones

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/4 cup unsalted butter, cold and cubed Make sure butter is very cold for best texture.
• 1/2 cup milk (or dairy-free alternative) Dairy-free milk can be used.
• 1 large egg
• 1 teaspoon vanilla extract

Add-ins

• 1 cup fresh blueberries If using frozen blueberries, do not thaw them first.

Method

 

Preparation

1. Preheat your 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, sugar, baking powder, and salt.
3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. In another bowl, whisk together the milk, egg, and vanilla.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Gently fold in the blueberries.

Shaping and Baking

1. Turn the dough onto a floured surface and pat it into a circle about 1 inch thick.
2. Cut into wedges or use a biscuit cutter.
3. Place the scones on the prepared baking sheet and bake for 15-20 minutes, or until golden brown.

Notes

Best served warm. Enjoy plain or with butter, jam, or cream cheese. Store leftover scones in an airtight container at room temperature for up to two days, or freeze wrapped for up to three months. Adding lemon zest, raspberries, or chopped strawberries can enhance flavor.