Gluten-free Blueberry Scones
These scones are perfect for breakfast, or an afternoon tea. Serve plain, or with butter.
Servings Prep Time
10scones 10minutes
Cook Time
12-15minutes
Servings Prep Time
10scones 10minutes
Cook Time
12-15minutes
Ingredients
Instructions
  1. Line 2 baking sheets with parchment paper, or prepare them with butter or cooking spray; set aside. Pre-heat oven to 425 degrees F.
  2. Combine dry ingredients in a large bowl. Cut butter into small chunks and thumb it into the dry ingredients, until butter is integrated throughout, as tiny flakey crumbs.
  3. Slowly pour in milk, stirring it in with a knife until just combined. Add blueberries, stirring in with a knife until well-distributed through the dough, which will be very sticky.
  4. You may roll out the dough on a floured board to a 1/2″ thickness and cut with a 2″ pastry cutter into rounds, or use a floured ice cream scoop to make the balls of dough equal sizes and drop onto your cookie sheets. Personally, I prefer the drop scones, as you get some crunchy bits on top, as you can see in the photo.
  5. Bake 12-15 minutes until they are golden on top. Makes 10 scones.

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