Gluten Free Blueberry Scones
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
8
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Calories
288 kcal
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Cuisine
International
Gluten Free Blueberry Scones
Description
These scones begin with whisked dry ingredients, to which cold butter is cut in until the mixture resembles coarse crumbs. Sugar and fresh blueberries are folded in gently to avoid bruising the berries. A wet mixture of egg, buttermilk, and vanilla is added to combine into a soft dough.
The dough is lightly floured and shaped into a rectangle, then cut into triangles and baked at 375°F until risen and golden brown. Cooling before glazing prevents glaze melting or sliding. The lemon glaze combines powdered sugar with lemon juice to add acidity and sweetness that complements the blueberries.
Gluten-free flour tends to pack differently than wheat flour, so spooning into measuring cups and mixing well can improve rise. Keeping ingredients cold helps produce flaky layers and prevents spreading. The dough may be sticky, requiring extra flour on surfaces and hands when shaping.
Ingredients
- 2 ¼ cups all-purpose flour plus more for dusting the work surface, gluten-free
- 2 teaspoon baking powder gluten-free
- ¼ teaspoon salt
- ⅓ cup butter cold
- ½ cup sugar
- 1 cup blueberries
- 1 egg large
- ½ cup buttermilk *see notes
- 1 teaspoon vanilla extract
Lemon Glaze
- ½ cup powdered sugar
- 2 tablespoon lemon juice
Instructions
- Preheat the oven to 375°. Line a baking sheet with parchment paper
- Whisk together the flour, baking powder, and salt in a large bowl.
- Using a pastry blender or two butter knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
- Stir in the sugar and blueberries.
- In a small bowl, beat the egg, buttermilk, and vanilla together.
- Pour the buttermilk mixture into the flour mixture and mix well to make a soft dough.
- Turn the dough onto a floured surface, and with floured hands, pat it into a rectangle about 10-inches by 6-inches.
- Cut the rectangle in half to get two squares. Cut the squares diagonally to get four triangles, then cut each triangle in half for two smaller triangles.
- Arrange the scones on the prepared baking sheet. Bake for 25 minutes until they have risen and turned golden brown.
- Cool on a wire rack before glazing.
Lemon Glaze
- In a small bowl, stir the powdered sugar and lemon juice together until smooth.
- Drizzle the glaze over the scones, or spread it on with a spatula.
Notes
- Substitute buttermilk by mixing dairy or non-dairy milk with a tablespoon of lemon juice and letting it curdle before use.
- Use gluten-free baking powder to keep the recipe gluten free, as some brands contain wheat starch.
- Keep butter, eggs, milk, and blueberries cold to enhance flakiness and prevent excessive spreading during baking.
- Avoid overhandling dough to maintain good texture and shape.
- Gluten-free flours behave differently; spoon flour into measuring cups rather than scooping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 288kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 270mg | 11% |
| Potassium | 50mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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