Soft and flaky gluten free blueberry scones. These scones are full of flavor and make the perfect brunch!
These scones are easy to make, and you can use fresh or frozen blueberries to make them. They do not require any chilling time and are quick to make. The scones also have a hint of cinnamon which complements the sweetness of blueberries.
Gluten free Blueberry Scones Essential Ingredients
The secret to flaky and delicious gluten free blueberry scones is the ingredients used. Here are some of the essential ingredients needed:
- Gluten free Flour Mix: To have flaky gluten free blueberry scones, the gluten free flour mix will consist of white rice flour, tapioca flour, corn starch, and brown rice flour. The ratio of each flour was well studied and tested to achieve the desired texture. Moreover, to bind the ingredients together, the use of Xanthan gum is essential.
- Baking Powder and Baking Soda: Baking powder and baking soda will help the scones rise by creating a chemical reaction once the wet ingredients are added and once the scones are in the oven.
- Unsalted Butter: The butter needs to be cold and cut into large cubes. The cold butter will help achieve the desired texture.
- Buttermilk: The buttermilk will hydrate the gluten free flour mix and make the scones moist. Make sure that the buttermilk is also cold.
- Eggs: The eggs will provide the dough with structure and make it easier to knead and shape.
- Blueberries: You can use fresh or frozen blueberries for this recipe. If you are using frozen blueberries, make sure not to the thaw them.
Making Gluten free Blueberry Scones from Scratch
What I love the most about this gluten free blueberry scones recipe is that there is no chilling time for the dough. Here is a step-by-step guide on how to make blueberry scones from scratch:
- Preheat the oven to 200°C (392 °F)
- Work the butter: In a bowl, add the gluten free flour mix, granulated white sugar, baking powder, baking soda, ground cinnamon, and salt. Using a whisk, combine the ingredients. Then, add the large chunks of cold unsalted butter. Using your hands or pastry cutter, work the butter into the flour until the lumps of butter are the size of a pea.
- Create The Dough: In a separate bowl, add the buttermilk, eggs, and blueberries. Using a whisk, combine the ingredients. Then, add the buttermilk mixture to the flour mixture and mix using a spatula until a dough is formed.
- Shape the dough: Transfer the dough to a dusted working surface, and form it into a 2 cm (2/4 inch) thick disc. Using a sharp knife, cut the dough into 8 equal wedges. Then, arrange the scones 2 cm apart (1 inch) on a baking tray aligned with parchment paper.
- Bake the scones: Bake the gluten free blueberry scones for 12-15 minutes or until the edges, and the top is slightly golden. Let the scones cool down on the tray for 10 minutes before transferring them to a cooling rack.
More Breakfast Recipes!
- Gluten-Free Raspberry Muffins
- Gluten-Free Cranberry Orange Muffins
- Gluten-Free Cinnamon Rolls
- Gluten-Free Cinnamon Bread
Gluten Free Blueberry Scones
- 125 grams of White Rice Flour
- 50 grams of Tapioca Flour
- 25 grams of Corn Starch
- 50 grams of Brown Rice Flour
- 1 ½ teaspoon of Xanthan Gum
- 100 grams of Granulated White Sugar
- 3 teaspoons of Baking Powder
- ¼ teaspoon of Baking Soda
- ½ teaspoon of Ground Cinnamon
- ½ teaspoon of Salt
- 120 grams of Cold Unsalted Butter Cut into Cubes
- 175 ml of Cold Buttermilk
- 1 teaspoon of Vanilla Extract
- 1 Large Egg
- 170 grams of Fresh or Frozen Blueberries (Do not Thaw)
- Preheat the oven to 200°C (392 °F).
- Add the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, granulated white sugar, baking powder, baking soda, ground cinnamon, and salt in a bowl. Using a whisk, mix the ingredients until combined. Then, add the cubes of cold butter and work the butter into the flour mixture using your hand or a pastry cutter until the butter is pea-sized. Do not overwork the butter as you don’t want it to melt. Refrigerate the flour and butter mixture while you work on the next steps.
- In a separate bowl, add the buttermilk, vanilla extract, egg, and blueberries. Using a whisk, combine the ingredients. Now, remove the flour mixture from the fridge and add it to the buttermilk mixture. Using a spatula, combine the ingredients until you have a dough-like consistency. The dough will be crumbly and sticky.
- Transfer the dough into a floured working surface and shape the dough into a 2 cm (2/4 inch) thick disc. Using a knife or dough cutter, divide the dough into 8 equal wedges. Arrange the scones on a baking tray aligned with parchment paper 2 cm apart (1 inch).
- Bake the scones for 12-15 minutes or until the edges, and the top is slightly golden. Let the gluten free blueberry scones cool down on the baking tray for 10 minutes before transferring them to a cooling rack.
- Baking Tips & Troubleshooting: Make sure that the butter, buttermilk, and eggs are cold. This prevents the butter from melting and makes the scones flaky. Use a scale when measuring the flours, as over-measuring, the flour can lead to dry, crumbly scones. Moreover, sift the flour to remove large clumps of flour, which can ruin the texture of the scones.
- Make-ahead: You can prepare the dough the night before and leave it overnight in the fridge. Form the dough into a disc, wrap it with plastic wrap and place it in the refrigerator. The dough can stay in the refrigerator for up to 24 hours.
- Storage & Freezing: Baked scones are best stored in an air-tight container in the fridge. They can stay in the refrigerator for up to 4 days. To freeze the scores, wrap them in plastic wrap and place them in the freezer. The scones last up to a month in the freezer.
- Dairy-Free Option: To make these scores dairy-free use high-quality vegan butter. Moreover, substitute the buttermilk with almond milk. Add one tablespoon of lemon juice to the almond milk and let it sit for 10 minutes until it thickens.