Gluten Free Scones

These homemade gluten free scones are buttery, flaky, and delicious! This quick and easy recipe takes just over 30 minutes. They are made in one mixing bowl. These fluffy scones are bursting with blueberries! I love these blueberry scones for breakfast and brunch. They also pair well with a cup of coffee or tea as an afternoon snack!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 servings

Calories: 345 kcal per serving

Ingredients

2 ¾ cups - gluten free flour
⅓ cup - granulated sugar
1 tbsp - baking powder
½ cup - cold butter
1 tbsp - lemon juice
¾ cup - buttermilk
2 - eggs
¾ cup - fresh blueberries
milk

Instructions

First, preheat the oven to 425 degrees Fahrenheit. Line a baking pan with parchment paper.
In a large mixing bowl, add the gluten free flour, sugar, and baking powder. Stir together.
Then, add in the cold butter cubes. Use a fork or pastry cutter to incorporate the butter into the dry mixture.
Add in the lemon juice, buttermilk, and eggs. Stir to combine. The dough will be thick and sticky.
Very carefully fold in the fresh blueberries.
Add a little gluten free flour to a large surface. Place the dough on top. Form into a round disc that is 1.5 inches tall.
Use a pizza cutter to slice into 8 equal pieces.
Place on the prepared pan. Lightly brush the tops with milk and sprinkle sugar on top.
Bake for 18 to 20 minutes.
Finally, remove from the oven. Serve!

Nutrition