These Gluten-Free Scones With Blueberries are a delicious treat! Crumbly, dense, buttery, and perfect at any time.
I have to say, while I love some good, whole-wheat blueberry muffins any time of the day, I am team scone FOR SURE. I mean, with all that buttery, crumbly goodness, how can you go wrong?
And considering that I have only ever made one scone recipe on FFF, it only felt natural that we make old-school blueberry scones, but fully gluten-free.
You’re welcome.
If you want to switch things up with this scone recipe so that it suits your dietary needs or preferences, I say go right ahead! To make these scones dairy-free, simply use dairy-free butter in this recipe. If you want to add some texture, chop up some pecans or walnuts and toss them in.
Feel free to play around with the fruit too. Raspberries, blackberries, or strawberries would also be delicious in this scone recipe, and you could use orange juice and zest instead of lemon if you want!
Are Gluten-Free Scones with Blueberries Healthy?
Like all sweet treats, these scones should be enjoyed in moderation, but there are a few ingredients that offer additional health benefits. For example, the blueberries add antioxidants and vitamins. The recipe uses a minimal amount of sugar, but if you’re still worried about it, you can experiment with natural sweeteners like maple syrup or honey, or your favorite sugar-free sweetener.
What is a Scone?
We certainly have NO shortage of baked goods here on FFF, but we definitely are in need of a few more scone recipes! Now, I know what you may be thinking: Isn’t a scone just like a biscuit?
Biscuits often use quite a bit of cold butter as well as acidity to achieve that flaky perfection, whereas scones rely on denser and richer ingredients, such as eggs and whipping cream. The eggs are the most important ingredient in scones, which distinguish them from American-style biscuits. A scone is a pastry that is sturdy and dense; it holds together well but is also rich, buttery, and crumbly all at the same time.
How to Make Ahead and Store
These scones keep fabulously in the refrigerator for about 3 days if stored in an airtight container. If you want them to last longer, I suggest wrapping them in plastic wrap and then freezing them in a freezer-safe bag for up to 3 months. Just make sure to thaw them in the refrigerator overnight before reheating them in the oven on low heat. You can also store the dough in the same way and freeze it to bake at a later date!
Serving Suggestions
In the UK, scones are traditionally served with clotted cream and jam. It’s actually quite a hot debate in the country, and there is a divide between who puts the clotted cream on first, followed by the jam on top, or vice versa. No matter which way you choose, it’s a delicious combination!
My favorite jam to serve with these scones is this Healthy Strawberry Chia Jam. To make it into an English-inspired afternoon tea spread, I also recommend making these Cucumber Sandwiches and Egg Salad Sandwiches, as well as this Almond Flour Chocolate Cake—if you’ve still got space!
Ingredients
- 2 cups gluten-free 1:1 flour (285g)
- 6 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon xanthan gum omit if your flour already contains it
- 1/2 teaspoon salt
- 1/2 cup butter cold
- 1 egg
- 1/2 cup milk of choice I used unsweetened almond milk
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 tablespoons lemon zest
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 tablespoon cream or full-fat coconut milk
- 1/2 tablespoon raw organic cane sugar
For the glaze:
- 1 cup + 2 tablespoons powdered sugar
- 1 1/2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, xanthan gum (if using), and salt.
- Grate the butter using a cheese grater and add it in. Use your hands to blend the butter in to the flour mixture until it looks like coarse sand. A pastry cutter works, too.
- In a separate medium bowl, whisk the egg, milk, lemon juice, lemon zest, and vanilla.
- Add the wet ingredients into the dry ingredients and mix. Stir in the blueberries and stir until well mixed.
- Pour the dough onto the pan and shape into a circle about 8 inches wide in diameter (it will be sticky). Use a sharp knife or bench scraper to cut the dough into 8 portions.
- Brush the tops with cream and sprinkle with the cane sugar.
- Refrigerate for at least 15 minutes.
- Once chilled, bake until the edges are deep golden brown and the tops are lightly browned, about 30 to 40 minutes, depending on your oven.
- Remove from oven and let cool completely in the pan.
- Once cooled, whisk together the glaze ingredients and drizzle over the scones.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Super delicious! Thank you!
You are welcome Rene 🙂