CF: Gluten Free Blueberry Scones

Posted on by Jennie

Gluten Free Blueberry Scones

Prep time: 30 minutes
Cook time: 45-55 minutes
Servings: 8
Oven temperature: 350 degrees

Ingredients:

Scones:

390 grams gluten free flour (Cor’s note: 3-1/8 cups)
2 tablespoons sugar (plus some for dusting the top)
1 ½ tsp baking powder
½ tsp baking soda
¼ to ½ tsp kosher salt (Cor’s note: you can sub sea salt)
114 grams butter (Cor’s note: 1/2 cup or 8 tbsp)
lemon zest
orange zest (Cor’s note: I used a grapefruit. Who knew?)
177 ml buttermilk (1 cup) – (Cor’s note: ¾ cup)
1 egg (cold)
250 grams blueberries (Cor’s note: 1 cup frozen blueberries)

Glaze:

1 cup powdered sugar
1 lemon’s juice

Directions:

1. Mix flour, baking powder, baking soda, kosher salt, sugar. Cut in butter. Chill for 15 minutes.
2. Combine buttermilk, egg, lemon and orange zest. whisk.
3. Mix the flour  mixture until butter breaks down to small pea size. Slowly add the buttermilk mixture AND blueberries. As dough JUST forms, stop mixing and use hands to incorporate any flour let on the bottom of the pan.
4. Put in freezer for 15 minutes (if the dough is not staying together.)
5. Form into a ball with your hands and place on a baking sheet lined with parchment paper (or a silpat if you have one).
6. Use a rolling pin to flatten into a round about ½ inch thick
7. Use a sharp knife to cut into eighths.
8. Sprinkle with sugar.
9. Bake 50 minutes, let cool 30 minutes (or as long as you can.)

 


 

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  1. Marjorie

    I notice you couldn’t cut your scones into triangles before baking either. Mine looked like a blue throw-up so I put it into a pie plate. It’s cooling now. I don’t know if it will hold together to eat it properly when it is cool. Why does your recipe say to roll the down with a pin when it is too liquid? I even added more flour, which will probably make it crumble when I try to eat it. I may just give up trying to bake any decent foods in the GF category.

  2. Marjorie

    Hi: It’s me again! I just tried the scones which have cooled down. They have to be eaten with a fork, and are Just a little dry but very tasty. I’ll try them again with less liquid. Did you ever get yours roll flat and then cut before baking?

  3. Corelyn

    Hi Marjorie,

    How sad! I’m sorry these didn’t quite turn out for you. We definitely had to adjust the recipe a little as we went. I think my recipe notes called for less buttermilk and more flour, which helped a lot. Better luck next time!