Yield: 8 scones
Skill level: Easy
Blueberry scones are a classic that is sure to please any brunch guest. We like how simple and fast this recipe is. From the beginning of mixing to eating a finished product in under an hour!
Yields: 8 scones
Ingredients:
- 2 cups gluten-free flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- Zest of 1 large lemon
- ½ cup butter
- ⅓ cup heavy cream + more for brushing
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cup blueberries
- Turbinado sugar for dusting
Note: We used Namaste Perfect Blend gluten-free flour, though all-purpose flour would work well in this recipe as well.
Directions:
- Preheat oven to 400°F. Line the baking sheet with parchment paper.
- In a large bowl, mix flour, sugar, baking powder, sea salt, and lemon zest. Work in cold butter, combining with a pastry cutter or your fingers. Mix until the largest pieces are the size of peas. Set aside.
- In a small bowl, whisk eggs, cream, and vanilla extract. Make a mound with a dry mixture, with a well on top. Slowly add in liquids. Add blueberries, gently folding them in. Fold until dough comes together, but do not over-mix.
- Gather dough together with floured hands and knead a few times on a lightly floured surface. Create an 8” disc and cut it into 8 wedges with a sharp knife. Dip the knife into flour between each cut to prevent stickiness. Transfer scones to a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle turbinado sugar on them.
- Bake until tops are lightly golden, about 20-25 minutes. Let cool for a few minutes before transferring to the wire rack. Enjoy them warm or cool, but eat within a few days.
