Meaningful Eats
Gluten-Free Blueberry Scones (Bakery Style!)
6 scones
These gluten-free blueberry scones are like a high-end bakery treat, right from your own oven! The bright pops of blueberry and sweet icing take the scones to the next level of deliciousness.
Ingredients
- 1 ½ cups gluten-free 1:1 baking flour 240 grams
- ¼ cup granulated sugar 50 grams
- 1 tablespoon baking powder
- ½ teaspoon salt
- 8 tablespoons butter frozen, 113 grams
- ½ cup blueberries
- ⅔ cup sour cream
- 1 large egg
- 1 teaspoon pure vanilla extract omit for savory scones
- Coarse sugar for topping
Glaze
- 1 cup powdered sugar
- 2-3 Tablespoons milk or heavy cream
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, sugar, baking powder and salt.
- Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs.
- Stir in the mix-ins to the flour mixture until evenly distributed. In a separate bowl, whisk together the sour cream, egg and vanilla until combined.
- Using a rubber spatula, stir the sour cream mixture into the flour mixture until no dry bits of flour remain. Stir in the blueberries.
- Spread out a large piece of plastic wrap. Using wet hands, transfer the dough to the parchment paper. Clean and wet your hands again then pat the dough to form a 6-inch round that is 1-inch thick. Wrap the dough tightly in plastic and refrigerate for 30 minutes. (Do not refrigerate longer than 30 minutes.)
- Preheat the oven to 500F. Line a baking sheet with a silicone mat or parchment paper.
- After 30 minutes take the dough out of the fridge. Spray a sharp knife with vegetable oil and cut the dough into 6 equal wedges. Arrange the scones on the prepared baking sheet. Sprinkle with coarse sugar if desired.
- Lower the oven temperature to 425F and bake the scones for 12-14 minutes until golden brown. (You want the oven temperature to be hot to start so the scones turn golden brown as they cook through.)
- Transfer the scones to a cooling rack and let cool for 20 minutes before serving.
Make the Glaze:
- Whisk the powdered sugar, 2 tablespoons milk or cream, vanilla extract and pinch of salt together.
- Add another tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more powdered sugar. Enjoy!
Notes
LEMON BLUBERRY VARIATION: Add the zest of 1 lemon to the scone dough. Use lemon juice instead of milk in the glaze.
Ingredient Notes
- Gluten-Free 1:1 Baking Flour: I like to use a high quality gluten-free flour blend like gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. It works best to use a blend that contains xanthan gum in this recipe.
- Sour cream: Sour cream gives these scones richness, but also helps them hold their shape during baking.
- Frozen grated butter: Frozen grated butter is KEY to creating light, flaky, buttery scones. The cold butter and flour crumbs melt as the scones bake, releasing steam and creating air pockets. These pockets are what create flaky scones with crisp edges!
- Recipe variation: You can add any mix-ins you like to this recipe. Add ⅓-½ cup of your favorite ingredients such as chocolate chips, berries, nuts, dried fruit and more!
- Rest the dough: Resting the dough for 30 minutes before baking allows the gluten-free flour to hydrate, since gluten-free flour takes longer than regular flour to absorb moisture.
Nutrition
Calories: 438kcal | Carbohydrates: 52g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 340mg | Potassium: 371mg | Fiber: 2g | Sugar: 30g | Vitamin A: 672IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 2mg