These blueberry scones are the gluten free version of my friend Amanda’s very simple recipe. We quickly became friends through sharing recipes, while folding clothes, during our retail days.

Favourite Takeaways:

1. Very versatile and forgiving (as long as you dont over handle the dough)
2. Can be made without a stand mixer
3. Freezes wonderfully

I have tried this recipes with a few different berry variations and found that blueberries (fresh or frozen) held up the best. Raspberries were a close second. At any rate, these scones are delightful and bring a little extra to your morning.

alteration notes:

• Added 1 more egg
• Used AP gluten-free flour
• Added vanilla extract

approximate times:

• Prep: 10 minutes
• Bake: 15-18 minutes

ingredients

d r y

• 2 1/2 cup AP gluten-free flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup sugar
• 1/2 cup cold butter, cut into small cubes

w e t

• 2 eggs
• 1/2 cup milk (of choice)
• 2 Tablespoons cream (or milk)
• 1/2 teaspoon vanilla extract

a d d

• 1 cup blueberries (fresh or frozen)

directions

1. Preheat oven to 400 F.
2. Line 1 cookie sheet with parchment paper
3. In a large bowl add flour, salt, baking powder, baking soda, sugar –  whisk until thoroughly combined
4. Work butter into flour mixture with fingers until it resembles a coarse meal
5. Set aside the mixture
6. In a small bowl add egg, milk, cream, vanilla – whisk until thoroughly combined
7. Transfer the wet mixture to the dry mixture – add with a fork until just moistened
8. Gently fold in blueberries
9. Drop the mixture onto a floured surface and roughly shape into an 8 inch circle
10. Cut into 8 triangular pieces
11. Place on cookie sheet about 2 inches apart
12. Bake for 15-18 mins – should be a light-golden brown
13. Cool slightly (1-2 mins) before transferring onto a cooling rack

further insights:

• serves 8 medium scones
• chose a Gluten Free flour with Xanthan Gum
• also used a pastry cutter to work the butter into dry mixture
• folded in blueberries with a spatula
• to avoid a tougher dough, avoid over mixing/handling
• can be made ahead and stored in airtight container – about 1 day prior
• freezes well in airtight container

For additional gluten free recipes that are as simple as these scones, you may also want to try my blueberry or blueberry banana muffins.

If you have any questions about recipe feel free to leave a note in the comments section below or message me on Instagram.

JESSICA. xx

Disclosure:

This post contains affiliate links. If you use these links to make a purchase, I may earn a small commission. Products that are recommended are ones that I truly love or would purchase for a dear friend.