Easy Blueberry Scones (Gluten-Free)

The smell of warm blueberries baking in the oven… there’s just something so comforting about it, isn’t there? Especially on a cool Texas morning. My kids, bless their hearts, are early risers, and these easy blueberry scones have become a weekend staple. I’ve probably made this recipe a dozen times in my own kitchen, tweaking it until it’s just right. From my family to yours, this recipe promises a batch of tender, flavorful scones that are sure to be a hit. Plus, I’ll show you how to make them gluten-free!

Why This Recipe Works

Let’s be honest, as busy parents, we need recipes that are quick, easy, and that the whole family will actually eat! That’s why I love these blueberry scones.

• Quick & Easy: From start to finish, you’re looking at about 30 minutes. Perfect for those mornings when you want something special but don’t have a ton of time.
• Kid-Approved: My kids gobble these up. The sweet blueberries and tender crumb are a winning combination.
• Freezer-Friendly: Make a batch ahead of time and freeze them for a quick breakfast treat anytime.

After several rounds of testing, I’ve nailed down the perfect balance of ingredients and techniques to ensure consistent results every time.

Ingredients

• 2 cups all-purpose flour (or gluten-free all-purpose blend)
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 2 tablespoons milk or cream, for brushing
• 2 tablespoons coarse sugar, for sprinkling (optional)

Ingredient Notes

Flour: I’ve tested this recipe with both regular all-purpose flour and a gluten-free blend (Bob’s Red Mill 1-to-1 Baking Flour). Both work beautifully! Just be sure to use a blend that contains xanthan gum for the best texture if you’re going gluten-free.

Butter: Cold butter is key for creating those flaky layers in the scones. Don’t skip this step!

Blueberries: Fresh blueberries are my go-to, but frozen will work in a pinch. Just don’t thaw them before adding them to the dough, and you may need to add a minute or two to the baking time.

Heavy Cream: This is what gives the scones their richness and tenderness. You can substitute with milk or half-and-half if needed, but the texture won’t be quite as decadent.

Step-by-Step Instructions

Step 1: Preheat and Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze. Trust me, you don’t want to skip the parchment paper!

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is well combined. This ensures even baking and prevents any pockets of baking powder.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in pea-sized pieces. This is what creates those lovely flaky layers.

Step 4: Add Wet Ingredients

In a separate bowl, whisk together the heavy cream and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. A few streaks of flour are okay.

Step 5: Fold in Blueberries

Gently fold in the fresh blueberries. Be careful not to crush them. You want them to stay intact so they release their juicy flavor as they bake.

Step 6: Shape the Scones

Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. Use a sharp knife or a biscuit cutter to cut the circle into 8 wedges (or desired shapes). After testing this several times, I learned that using a bench scraper works great, too!

Step 7: Bake

Place the scones onto the prepared baking sheet. Brush the tops with milk or cream and sprinkle with coarse sugar, if desired. Bake for 18-20 minutes, or until golden brown. The tops should be nicely browned, and a toothpick inserted into the center should come out clean.

Step 8: Cool and Enjoy

Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. They are delicious with a pat of butter, a dollop of whipped cream, or a drizzle of honey.

Storage & Meal Prep

Storage: Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Freezing: To freeze, place cooled scones in a single layer on a baking sheet and freeze for 1-2 hours, or until solid. Then, transfer them to a freezer bag or airtight container and freeze for up to 2 months. Reheat directly from frozen in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

Make-Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, simply shape the scones and bake as directed.

Substitutions & Variations

Gluten-Free: Use a gluten-free all-purpose blend in place of the regular flour.

Dairy-Free: Substitute the butter with a vegan butter alternative and the heavy cream with coconut cream or another plant-based milk.

Lemon Blueberry: Add the zest of one lemon to the dry ingredients for a bright, citrusy flavor.

Other Berries: Feel free to swap out the blueberries for other berries, such as raspberries, strawberries, or blackberries. I haven’t personally tested every berry combination, but I bet they’d all be delicious!

Frequently Asked Questions

Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just don’t thaw them before adding them to the dough, and you may need to add a minute or two to the baking time.

How do I keep the butter cold?

The key is to work quickly and use cold ingredients. If your butter starts to soften, pop it back into the refrigerator for a few minutes to firm up.

Can I make these ahead of time?

Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to wrap it tightly in plastic wrap.

How do I know when the scones are done?

The scones are done when they are golden brown on top and a toothpick inserted into the center comes out clean. The bottoms should also be lightly browned.

Can I reduce the sugar?

You can reduce the sugar slightly, but keep in mind that it does contribute to the scones’ tenderness and flavor. I wouldn’t recommend reducing it by more than a tablespoon or two.

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