These gluten free blueberry scones are beyond easy to make, and pair perfectly with your morning cup of coffee! The scones are soft in the center with just the right amount of blueberries in every bite.
If you’ve been around for a while, you know I’m kind of obsessed with freshly baked scones. And I’ve pretty much cracked the code on the perfect gluten free scone. I know that’s bold, but you just need to try it to see for yourself!
You need to whip up a batch of these scones for Easter, or Mother’s Day, or simply just because. I insist.
And of course, these are eggless scones made with yogurt (one of my favorite substitutes when it comes to eggless baking). So you know there’s going to be enough moisture to make these little guys soft in the center, but we’ll still get those crisp tops, too.
Why You’ll Love These Gluten Free Blueberry Scones…
- These scones are just packed with delicious blueberry flavor! If you’re a fan of my blueberry cake and blueberry donuts, then these are right up your alley.
- They’re easy! We’ll talk ingredients in a bit, but it’s all likely stuff you have in your kitchen now.
- I just love the texture. No one will even know that these are gluten free and eggless!
What You’ll Need…
How To Make Gluten Free Blueberry Scones From Scratch…
To make my blueberry scones, we’ll start by whisking the dry ingredients together in a large bowl. Toss in your cubes of cold butter, and cut that in with a pastry blender. No need to overdo it — just enough so that the butter has been incorporated, but you’ll still see some lumps of butter here and there.
In a separate bowl, stir together the wet ingredients (basically everything except for the berries). Fold this mixture into your dry mix. And then gently stir in the blueberries.
Transfer your dough onto a lined baking sheet and use your hands to form it into a large, slightly flattened round disc. It doesn’t have to be perfect, just do your best to achieve that general shape. Use a knife to slice into equal sized wedges. Then pop the whole thing into your oven and bake at 400ºF for just about 20 minutes.
Allow the scones to cool on the baking sheet for 5-10 minutes before attempting to remove them, just so they don’t fall apart. And there you have it! Told you it was easy.
Store the gluten free scones in an airtight container at room temperature for 4 days. These are really best enjoyed fresh, the day they are made, and may not be as soft on the 3rd or 4th day.
Tips For Making Perfect Blueberry Scones…
- Make sure your butter is COLD. Like, straight out of the refrigerator cold. This may seem counterintuitive, since we’re often using room temperature butter in baking. In fact, many recipes stress the importance of taking out your butter ahead of time to ensure it has softened enough. But when it comes to scones, the cold butter will give it that flaky texture.
- And while we’re on the topic of butter, make sure you really cut it into your flour mixture. Simply mixing it in won’t do. You can use a pastry blender or just two butter knives. You will likely still have chunks of butter throughout the mixture, which is totally ok.
- After washing your berries, make sure to give them a pat down with a paper towel to dry them off. You don’t want soggy berries adding unnecessary moisture to your dough!
Did you make my gluten free blueberry scones? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Blueberry Scones – Gluten Free, Eggless
- 2 cups (296g) gluten free flour blend
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter cold, cubed
- ½ cup (100g) granulated sugar
- ½ cup (120ml) half and half
- ¼ cup (56g) Greek yogurt
- 1 teaspoon vanilla extract
- ⅔ cup (113g) blueberries
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Using a pastry blender (or two knives), cut in the cubes of butter until the mixture comes together and is crumbly.
- In a smaller bowl, combine the sugar, half and half, yogurt, and vanilla extract. Fold mixture into the dry ingredients until combined. Gently stir in the blueberries.
- Transfer dough onto lined baking sheet and use your hands to form into a round disc. Use a sharp knife to cut into 8 even-sized wedges. Bake for 18-20 minutes or until scones are slightly browned. Allow the scones to cool on the baking sheet for 5-10 minutes.
- Make sure your butter is cold. No need to remove from the refrigerator to soften beforehand.