Indulge in the delightful experience of moist gluten-free blueberry scones, a recipe designed to bring bakery-quality treats right into your kitchen. These scones are perfect for anyone seeking a delicious, allergen-friendly breakfast or afternoon pick-me-up, offering pure satisfaction without compromise.
Key Ingredients for Moist Gluten-Free Blueberry Scones
- 2 cups all-purpose gluten-free flour blend (ensure it contains xanthan gum)
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 large egg
- 1/2 cup milk (dairy or unsweetened plant-based)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Optional glaze: 1 cup powdered sugar, 2-3 tablespoons milk or lemon juice
How to Make Moist Gluten-Free Blueberry Scones
Whip up these incredibly moist gluten-free blueberry scones in under an hour for a truly satisfying treat. Their simple preparation, burst of fresh blueberry flavor, and tender crumb make them a standout. With a hands-on time of just 20 minutes and baking taking around 20-25 minutes, you’ll be enjoying these delicious delights in no time.
Step-by-Step Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt. Ensure these dry ingredients are well combined before proceeding.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates pockets of butter that will steam during baking, contributing to the scone’s tenderness.
- Whisk Wet Ingredients: In a separate small bowl or liquid measuring cup, whisk together the egg, milk, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently mix with a fork or spatula until just combined. Be careful not to overmix; a slightly shaggy dough is perfectly fine. Overmixing can lead to tough scones, even in gluten-free baking.
- Gently Fold in Blueberries: Add the blueberries to the dough. If using fresh blueberries, gently fold them in. If using frozen blueberries, fold them in without thawing; this helps prevent them from bleeding too much color into the dough.
- Shape the Dough: Turn the dough out onto a lightly floured surface (use your gluten-free flour blend). Gently pat the dough into a disk, about 3/4 to 1 inch thick. Avoid overworking the dough.
- Cut into Scones: Using a sharp knife or bench scraper, cut the disk into 8 equal wedges, like cutting a pizza. Alternatively, you can use a round biscuit cutter for individual scones.
- Arrange on Baking Sheet: Carefully transfer the cut scones to the prepared baking sheet, leaving a little space between them.
- Bake the Scones: Bake for 20-25 minutes, or until the scones are lightly golden brown and a toothpick inserted into the center comes out clean.
- Cool Slightly: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Optional Glaze: While the scones are cooling, whisk together the powdered sugar and 2-3 tablespoons of milk or lemon juice in a small bowl until smooth and drizzly. Add more liquid a teaspoon at a time if needed to reach your desired consistency.
- Glaze the Scones (Optional): Once the scones have cooled enough to handle but are still slightly warm, drizzle the glaze over the tops.
Why You’ll Love This Moist Gluten-Free Blueberry Scones
You’ll adore these moist gluten-free blueberry scones for their incredibly tender texture and delightful burst of sweet blueberries, reminiscent of your favorite bakery scone but without the gluten. Making them at home is a fantastic cost-saving option, allowing you to enjoy a gourmet treat without the premium price tag, proving that delicious gluten-free baking doesn’t have to be expensive. The simple yet satisfying combination of warm blueberries and a hint of vanilla makes them truly special, a perfect alternative to standard muffins or cakes.
Imagine a weekend morning, the aroma of these warm scones filling your kitchen, accompanied by a cup of your favorite coffee or tea. Unlike drier, crumbly gluten-free baked goods, these scones deliver pure, melt-in-your-mouth goodness. Dive into these delightful moist gluten-free blueberry scones this week and experience the joy of effortless, delicious gluten-free baking!
Storing and Reheating Tips
To keep your delicious moist gluten-free blueberry scones fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 4 days; they might firm up slightly in the fridge. To reheat, place scones on a baking sheet and warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until heated through and slightly crisped. You can also microwave them briefly until warm, though this may soften the texture more. For freezing, wrap individual scones tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or gently reheat as described above.
Final Thoughts
These moist gluten-free blueberry scones are a testament to how delicious gluten-free baking can be, offering a truly satisfying bite. Give them a try this weekend for a delightful treat that everyone can enjoy, and discover your new go-to gluten-free recipe!
Moist Gluten-Free Blueberry Scones
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, and salt. Ensure these dry ingredients are well combined before proceeding.2 cups all-purpose gluten-free flour blend, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon salt
- Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates pockets of butter that will steam during baking, contributing to the scone’s tenderness.1/2 cup (1 stick) cold unsalted butter
- In a separate small bowl or liquid measuring cup, whisk together the egg, milk, and vanilla extract until well combined.1 large egg, 1/2 cup milk, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Gently mix with a fork or spatula until just combined. Be careful not to overmix; a slightly shaggy dough is perfectly fine. Overmixing can lead to tough scones, even in gluten-free baking.
- Add the blueberries to the dough. If using fresh blueberries, gently fold them in. If using frozen blueberries, fold them in without thawing; this helps prevent them from bleeding too much color into the dough.1 cup fresh or frozen blueberries
- Turn the dough out onto a lightly floured surface (use your gluten-free flour blend). Gently pat the dough into a disk, about 3/4 to 1 inch thick. Avoid overworking the dough.
- Using a sharp knife or bench scraper, cut the disk into 8 equal wedges, like cutting a pizza. Alternatively, you can use a round biscuit cutter for individual scones.
- Carefully transfer the cut scones to the prepared baking sheet, leaving a little space between them.
- Bake for 20-25 minutes, or until the scones are lightly golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the scones are cooling, whisk together the powdered sugar and 2-3 tablespoons of milk or lemon juice in a small bowl until smooth and drizzly. Add more liquid a teaspoon at a time if needed to reach your desired consistency.1 cup powdered sugar, 2-3 tablespoons milk or lemon juice
- Once the scones have cooled enough to handle but are still slightly warm, drizzle the glaze over the tops.