Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup blueberries (fresh or frozen)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Gently fold in the blueberries.
- In a separate bowl, mix the heavy cream with the vanilla extract.
- Add the cream mixture to the dry ingredients and stir until just combined.
- Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a circle about 1-inch thick, then cut into wedges.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes or until lightly golden on top.
- Allow to cool slightly before serving.
Notes
Serve warm or at room temperature. These scones can be stored in an airtight container at room temperature for 2-3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: blueberry scones, gluten-free scones, breakfast recipes