Description
These easy gluten free blueberry scones come out buttery, fluffy, and golden every time. A perfect weekend bake with simple pantry ingredients.
Ingredients
2 cups gluten free all-purpose flour (with xanthan gum)
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
2/3 cup heavy cream (or full-fat coconut milk)
1 egg
1 tsp vanilla extract
1 cup blueberries (fresh or frozen, unthawed)
Extra cream and sugar for topping
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter and use a pastry cutter to blend until crumbly.
4. In another bowl, mix cream, egg, and vanilla. Add to flour mix.
5. Gently fold in blueberries with a spatula.
6. Turn dough onto floured surface and shape into a circle, about 1 inch thick.
7. Cut into 8 wedges and place on baking sheet.
8. Brush tops with cream and sprinkle sugar.
9. Chill for 15 minutes, then bake for 20–22 minutes until golden.
10. Cool slightly before serving.
Notes
Use frozen blueberries straight from the freezer to avoid blue streaking.
Don’t skip the 15-minute chill—it gives scones lift and texture.
Best enjoyed the day they’re baked but freeze beautifully for later.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Baked Goods
- Method: Baking
- Cuisine: American, British
Nutrition
- Serving Size: 1 scone
- Calories: 240
- Sugar: 8g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: easy gluten free blueberry scones, gf scones, blueberry scones