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5 from 37 votes

Gluten Free Blueberry Scones

Soft and flaky gluten free blueberry scones. These scones are full of flavor and make the perfect brunch!
Prep Time20 mins
Active Time15 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry scones, gluten free blueberry scones, gluten free scones
Yield: 8 Servings
Calories: 307kcal

Ingredients

  • 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)

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1Serving | Calories: 307kcal | Carbohydrates: 43g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 394mg | Potassium: 92mg | Fiber: 2g | Sugar: 16g | Vitamin A: 452IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 1mg