Gluten-free blueberry scones have become one of my kid’s favorite breakfasts. Fancy and fruity, but with hardly any sugar compared to most sweet breakfasts – which means that this gluten-free recipe makes me happy!
Scones are honestly one of the easiest breakfast recipes you’ll ever make. Similar to a biscuit, but not as fussy.
Gluten-free scones are no exception. Which is really great, because with my husband’s food allergies, I’m all about easy gluten-free recipes.
My family has loved these gluten-free blueberry scones since the first time I served them for breakfast, and while we’ve expanded our repertoire to include many more varieties of scones such as cranberry orange scones, this one will always top the list. This recipe’s a keeper for sure.
You can serve them with icing (Gabriel’s preference), or hot with butter (my preference), or just eat them plain like my three year old did quite happily until he saw daddy drizzling something over his. Whichever way you serve them, you won’t be disappointed!
I love how just a little sweetener and some fruit turn this into a breakfast treat!
Gluten-free blueberry scones
- Use fresh or frozen blueberries – they both work great! I also love to use wild blueberries in these scones. Since they’re a little smaller, they distribute more evenly, which is nice.
- Use a quality gluten-free flour mix for the best scones. I like to use this homemade mix. Pamela’s Baking mix is also great.
- Also if you’re using a pre-mixed flour blend, check to see if your mix already contains a binder like guar or xanthan gum. If it does, leave out the gum called for in the recipe.
- If you don’t want to make them gluten-free, no problem! Just use regular white flour or spelt, and leave out the guar gum.
- Can you use a different fruit? Absolutely! This strawberry scones recipe is essentially the same, using strawberries instead of blueberries. You could also use blackberries, raspberries, or another fruit. I’d just make sure the pieces are reasonably small. Use your judgement there.
Gluten-Free Blueberry Scones
- Preheat oven to 425°
- Combine dry ingredients, and cut in butter until mixture resembles coarse crumbs.
- In a separate bowl, beat eggs until light and frothy (we beat them for 3-4 minutes). Add dry ingredients. Stir in just enough milk to make a biscuit-like dough.
- Carefully mix in blueberries. I really didn’t want my blueberries smashed and turning my dough purple, but it’s kind of hard to avoid when you’re using frozen bloobs. Fortunately, it still tastes the same.
- Turns dough onto a greased cookie sheet, and shape into a 1” thick circle with floured hands.
- Cut dough into 8 wedges. Optionally, you can use a spatula to slide the wedges away from each other so they don’t stick back together as that rise in the oven.
- Brush with milk, dust with sugar (optional), and place in the middle of the preheated oven.
- Turn temperature down to 375°.
- Bake for 20 minutes.
Remove from oven and enjoy!
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