A delicious treat any time of day. These blueberry scones are moist with the perfect amount of crumble and yes, they are GLUTEN-FREE! Instead of covering the scones with icing, I sprinkle them with a little sugar right before going in the oven, creating a sweet and crispy crust.
By including this recipe I am not saying that scones are a “health” food; however, sometimes you just want a scone, and if you’re going to have it, it is always best to make it yourself. This way, you not only control the quality of the ingredients but you can make simple substitutions, such as not using icing, in order to save on extra added sugar. Plus who doesn’t love waking up to the smell of freshly baked scones on a Saturday morning! Don’t stress and enjoy!
Prep Time: 20 min / Cook Time: 15 minutes / Servings: 16 scones
- 2 cups gluten-free baking flour (I use Bob’s Red Mill GF Baking Flour)
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tablespoons sugar
- 5 tablespoons cold butter
- 1 cup fresh blueberries
- 1 cup heavy cream (plus 1 tablespoon)
- Preheat the oven to 400 degrees.
- Combine the dry ingredients (flour, baking powder, salt, and 2 tablespoons of the sugar).
- Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs with the butter evenly distributed.
- Carefully fold the blueberries into the batter. You want to prevent mashing the blueberries so that the strong color won’t bleed into the dough.
- Make a well in the center of the mixture and pour in the cup of heavy cream. Fold everything together just to incorporate. Be careful not to overwork the dough.
- Press the dough out on a lightly floured surface into a rectangle about 1 inch thick. Cut the rectangle in 1/2, lengthwise, then cut it in 1/2 again, crosswise, giving you 4 pieces. Cut those squares in half again so that you have 8 rectangles. Cut the rectangles in 1/2 on a diagonal to give you the classic triangle shape. You should be left with 16 scones.
- Place the scones on a cookie sheet and brush the tops with the remaining heavy cream. Sprinkle with granulated sugar. Bake for 15 to 20 minutes until cooked through with a crispy sugary crust.
Recipe adapted from Tyler Florence’s Blueberry Scones