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.
Notes
Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat in a preheated oven at 300°F (150°C) for 5-10 minutes or microwave briefly. Freeze for up to 2 months.
