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Freshly baked gluten-free blueberry scones on a plate

Easy Gluten-Free Blueberry Scones

Delicious and easy-to-make gluten-free blueberry scones that are perfect for brunch or a cozy snack. These scones are crispy on the outside, soft on the inside, and bursting with juicy blueberries.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup butter, cold and cubed Chilling for the best texture is recommended.
  • 1/2 cup milk (or dairy-free milk) Almond or oat milk are great substitutes.
  • 1 teaspoon vanilla extract
Fruits
  • 1 cup fresh or frozen blueberries Use frozen blueberries straight from the freezer.

Method
 

Preparation
  1. Preheat the 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, baking powder, sugar, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Stir in the milk and vanilla extract until just combined.
  5. Gently fold in the blueberries.
  6. Turn the dough onto a lightly floured surface and knead a few times until it comes together.
  7. Pat the dough into a circle about 1 inch thick and cut into wedges.
  8. Place the scones on the prepared baking sheet.
Baking
  1. Bake for 15-20 minutes or until golden brown.
  2. Allow to cool slightly before serving.

Notes

These scones can be stored in an airtight container at room temperature for about 2-3 days or frozen for up to 2 months. Reheat in a warm oven before serving for the best flavor.