With the blueberries in abundance at my local farmers’ markets, despite the typical grey and chilly San Francisco Summer in full swing, it’s the perfect time for baking blueberry scones. I like mine unsweetened and unadorned, like this one above, showcasing how the blueberries explode in a burst of deliciousness.
For those of you who like your baked treats a little sweeter, you can lightly dust their tops with sugar before you pop them into the oven, as I did here with these beauties. Best served hot from the oven, but will last about two days in an airtight container. Serve plain, or with butter or clotted cream, and a cup of tea. Don’t forget the tea!
Gluten-free Blueberry Scones
- 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour Do not substitute other flour
- 1 tsp cream of tartar
- 1/2 tsp Baking soda
- 1/2 tsp salt
- 4 tbsp unsalted butter (1/2 a stick)
- 2/3 cups milk 2% is OK, but do not use nonfat. Lactose-free is fine.
- 1 cup dried blueberries
- Line 2 baking sheets with parchment paper, or prepare them with butter or cooking spray; set aside. Pre-heat oven to 425 degrees F.
- 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.
- 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.
- 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.
- Bake 12-15 minutes until they are golden on top. Makes 10 scones.