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Easy Blueberry Scones (Gluten-Free Optional) Recipe

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4.1 from 15 reviews

These Easy Blueberry Scones are a delightful treat perfect for breakfast or brunch. Made with simple ingredients and featuring juicy fresh or frozen blueberries, you can easily make them gluten-free by using gluten-free all-purpose flour. The scones are soft inside with a golden crust, topped with a sweet vanilla glaze for an irresistible finish.

Ingredients

Scones

  • 2 Cups All-Purpose Flour or Gluten-Free All-Purpose Flour
  • 1/3 Cup Granulated Sugar
  • 1/2 Tsp Salt
  • 1 Tbsp Baking Powder
  • 1/2 Cup (1 Stick) Unsalted Butter, grated and very cold or frozen
  • 1/2 Cup Buttermilk or Cream, plus more for brushing on top
  • 1 Large Egg
  • 2 Tsp Vanilla Extract
  • 1 Cup Fresh Blueberries (frozen works too)

Vanilla Glaze

  • 1 Cup Powdered Sugar
  • 3 Tbsp Milk (more if needed)
  • 1/2 Tsp Vanilla Extract

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
  2. Cut in Butter: Using a pastry blender or your hands, cut in the grated cold butter until the mixture looks crumbly and pea-sized bits remain.
  3. Prepare Wet Ingredients: In a small bowl, whisk together the egg, buttermilk or cream, and vanilla extract until smooth.
  4. Combine Mixtures: Add the wet ingredients and blueberries to the dry mixture and stir gently until everything is moistened and forms a cohesive dough ball.
  5. Shape Dough: Lightly flour a surface or parchment paper and press the dough into an 8-inch circle approximately 3/4 inch thick.
  6. Prep for Baking: Brush the top of the dough circle with additional buttermilk or cream and sprinkle lightly with sugar to add a pleasant crust.
  7. Cut into Wedges: Using a sharp knife, cut the circle into 8 equal wedges (pie-shaped), then separate them slightly and place each wedge onto a greased or parchment-lined baking sheet, leaving space for spreading.
  8. Chill Dough: Place the baking sheet in the refrigerator for 15-30 minutes to allow the scones to firm up before baking.
  9. Preheat Oven: Preheat your oven to 400°F (200°C) while the scones chill.
  10. Bake: Bake the scones for 20-25 minutes or until they turn golden brown on top and cooked through.
  11. Cool: Remove from the oven and allow the scones to cool slightly on a wire rack.
  12. Make Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract to create a smooth glaze; add extra milk if needed to achieve desired consistency.
  13. Glaze and Serve: Drizzle the vanilla glaze over the warm scones and serve fresh for best flavor.
  14. Storage: Store any leftovers in an airtight container to keep them fresh.

Notes

  • You can substitute gluten-free all-purpose flour for a gluten-free version.
  • Frozen blueberries work just as well as fresh; do not thaw before mixing.
  • Keeping the butter cold is key to achieving flaky scones.
  • Be gentle when mixing to avoid crushing the blueberries.
  • Chilling the dough before baking helps the scones hold their shape and results in a flakier texture.
  • Brush with cream or buttermilk to add moisture and a golden crust.
  • Feel free to add lemon zest for a citrus twist.

Find it online: https://cookedbygrace.com/easy-blueberry-scones-gluten-free-optional-recipe/