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Blueberry Scones
The fruity, sweet, and delicious gluten free scones will remind you of the ones you get at your favorite tea room. These scones also have no added sugars and a dairy free option.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Course
Breakfast
Cuisine
French
Servings
8
servings
Calories
239
kcal
Equipment
Baking Sheet
Parchment Paper
Mixing Bowl
Ingredients
1x
2x
3x
2 ½
cups
gluten free all purpose baking flour
¼
cup
unsalted butter
softened
1
teaspoon
baking powder
½
teaspoon
salt
1
teaspoon
vanilla
3
eggs
whisked
¼
cup
water
¼
cup
maple syrup
1
cup
frozen blueberries
Instructions
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Add gluten free all purpose baking flour to a mixing bowl.
Add softened butter into the flour and knead into flour with hands. The flour should become coarse.
Add in baking powder, salt, vanilla, eggs, water and maple syrup.
Mix using a rubber spatula. Ass the dough mixes, you might need to use your hands to finish mixing.
Fold in frozen blueberries using a rubber spatula.
Place dough on the parchment paper and form into a disk using your hands.
Cut disk into 8 slices.
Pull the slices apart and spread them out on the baking sheet. They expand a little and will cook together if you do not.
Bake for 20-22 minutes or until lightly browned.
Remove and let cool before enjoying!
Notes
Save for up to a week in a tupperware on the counter.
Nutrition
Serving:
1
scone
Calories:
239
kcal
Carbohydrates:
37
g
Protein:
6
g
Fat:
9
g
Saturated Fat:
4
g
Cholesterol:
77
mg
Sodium:
224
mg
Potassium:
60
mg
Fiber:
4
g
Sugar:
9
g
Vitamin A:
276
IU
Vitamin C:
2
mg
Calcium:
76
mg
Iron:
2
mg
Keyword
breakfast, dairy free, dessert, gluten free
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