Gluten-Free Blueberry Scones are a delightful treat for those with gluten sensitivities or those simply looking for a healthier alternative. Packed with juicy blueberries, these scones are not only delicious but also easy to make. Follow these simple steps to whip up a batch of these gluten-free delights.
2 cups gluten-free all-purpose flour– 1/4 cup granulated sugar– 1 tablespoon baking powder– 1/2 teaspoon salt– 1/2 cup unsalted butter, cold and cut into small cube– 2/3 cup milk (dairy or non-dairy)– 1 teaspoon vanilla extract– 1 cup fresh or frozen blueberrie– Optional: Zest of one lemon for extra flavor
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the gluten-free all-purpose flour, granulated sugar, baking powder, and salt. If desired, add the lemon zest for a burst of citrus flavor.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. This step ensures a flaky texture in the scones.
Pour in the milk and vanilla extract. Stir the mixture until just combined; be careful not to overmix. Gently fold in the blueberries until evenly distributed throughout the dough.
Turn the dough out onto a floured surface and shape it into a circle, about 1 inch thick. Cut the circle into 8 equal wedges. Place the wedges on the prepared baking sheet, leaving space between each scone. Bake for 15-18 minutes or until the edges are golden brown.