Blueberry Scones
Description
I love scones. Especially blueberry scones! I almost always have a batch made. I bake them then store them in the freezer so I can take one out and heat it up whenever I am in the mood! The crisp exterior you get from a brush of heavy cream and a sprinkle of sugar over the top before baking is so satisfying and scrumptious. These have a hint of cinnamon but you can omit the cinnamon and add the zest of a lemon to make lemon blueberry scones! This recipe can be made using fresh or frozen blueberries making them easy to enjoy all year round. Enjoy!
- Gluten Free
- Vegetarian
-
20 minutes prep time
- 20 minutes chill time
- 25 minutes cook time
- 65 minutes total time
Recipe
2 cups (250g) gluten free flour
1/2 cup (100g) sugar
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, cold or frozen
1/2 cup (120ml) heavy cream
1 1/2 teaspoons vanilla
1 egg
1 cup blueberries, fresh or frozen
1. In a large bowl, combine gluten free flour, sugar, baking power, cinnamon and salt.
2. Grate in the frozen butter.
3. Use a pastry blender or two forks, cut in the butter until mixture resembles coarse pea-sized crumbs.
4. In a small bowl, combine heavy cream, egg and vanilla.
5. Pour wet ingredients over the dry ingredients and mix until just combined.
6. Gently work in the blueberries.
7. Pour mixture out onto a floured surface and work the dough into an 8 inch disc.
8. Cut into 8 equal wedges and place on baking sheet lined with parchment paper or silicone mat.
9. Brush the tops of the scones with heavy cream and sprinkle them with sugar.
1. Place entire pan in the refrigerator or freezer for at least 20 minutes. This will help keep the butter cold and prevent the scones from spreading too much in the oven.
10. Meanwhile, preheat the oven to 400° F.
11. Bake for 22-25 minutes or until scones are light golden brown.
12. Enjoy! Leftovers can be kept at room temperature for 2 days, refrigerated for 4 days, or frozen for up to 3 months.
2 cups (250g) gluten free flour
1/2 cup (100g) sugar
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, cold or frozen
1/2 cup (120ml) heavy cream
1 1/2 teaspoons vanilla
1 egg
1 cup blueberries, fresh or frozen
1. In a large bowl, combine gluten free flour, sugar, baking power, cinnamon and salt.
2. Grate in the frozen butter.
3. Use a pastry blender or two forks, cut in the butter until mixture resembles coarse pea-sized crumbs.
4. In a small bowl, combine heavy cream, egg and vanilla.
5. Pour wet ingredients over the dry ingredients and mix until just combined.
6. Gently work in the blueberries.
7. Pour mixture out onto a floured surface and work the dough into an 8 inch disc.
8. Cut into 8 equal wedges and place on baking sheet lined with parchment paper or silicone mat.
9. Brush the tops of the scones with heavy cream and sprinkle them with sugar.
1. Place entire pan in the refrigerator or freezer for at least 20 minutes. This will help keep the butter cold and prevent the scones from spreading too much in the oven.
10. Meanwhile, preheat the oven to 400° F.
11. Bake for 22-25 minutes or until scones are light golden brown.
12. Enjoy! Leftovers can be kept at room temperature for 2 days, refrigerated for 4 days, or frozen for up to 3 months.