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Easy Gluten-Free Blueberry Scones

These quick and easy gluten-free blueberry scones are light, tender, and bursting with fresh blueberry flavor, perfect for breakfast or snack time.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1/2 cup milk (or dairy-free substitute)
  • 1 teaspoon vanilla extract
Scone Ingredients
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup fresh blueberries

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. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
  4. Gently fold in the blueberries.
  5. In another bowl, whisk together the eggs, milk, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and mix until just combined.
  7. Pour 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 for round scones, and place them on the prepared baking sheet.
Baking
  1. Bake for 15-20 minutes or until golden brown.
  2. Allow to cool slightly before serving.

Notes

To store scones, place them in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days. For longer storage, freeze wrapped scones for up to 3 months.