Gluten_Free_Scones_British_TeaI am a huge fan of the British inspired scone. To me this means slightly sweet, not too dry but lots of melt-in-your-mouth crumble. Now that I am gluten-free it is not an easy task to find something that hits that perfectly delicious scone lover spot. Well, guess what friends. . . I found the recipe! With a few tweaks and preferences, I can proudly say I have a fluffy, delicious, gluten-free scone that even those in the office who do not eat gluten-free could not leave on the plate. Seriously. . . the pile of scones were gone only a few minutes after this photo shoot! That is how good these are. We made these just in time for you to plan them into your Mother’s Day celebration and just so you know. . . I will be making a batch for our May 10 brunch. Enjoy! ~ Lia

GlutenFree_Blueberry_Scone_Ingredients Gluten_Free_Scone_Dough Blueberry_Scones_Gluten_Free Homemade_Blueberry_Scones_GF GlutenFree_Bluebery_Scones_Tea

Gluten-Free Blueberry Scones
Yields 18
Write a review
Prep Time
30 min
Total Time
1 hr
Prep Time
30 min
Total Time
1 hr
  1. 1 3/4 cups gluten-free flour mix
  2. 1/3 cup organic sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon xanthan gum
  5. 1/2 teaspoon salt
  6. 1/2 cup cold butter
  7. 1/2 cup fresh blueberries
  8. 2 large eggs
  9. 1/3 cup cold cream
  10. 1 teaspoon vanilla extract
  1. Preheat the oven to 400°F. Line baking sheet with baking paper.
  2. Mix dry ingredients with wisk: flour, sugar, baking powder, xanthan gum and salt.
  3. Chop cold butter into small squared and add into dry mixture, breaking down pieces until your dough has pea-sized bits of butter remaining.
  4. Gently stir in the fresh blueberries.
  5. Whisk the eggs, milk, and vanilla together in a bowl until frothy. Add to the dry ingredients, stirring until well blended. The dough will be quite sticky.
  6. Form three balls with the dough and place on a parchment surface. Gently press with fingers to about 1 in. thick. Cut circles like a pie into 6 triangles. Place on parchment covered baking sheet and sprinkle with organic sugar if desired.
  7. Place baking sheet, uncovered, in the freezer for 15 minutes.
  8. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let rest for 5 minutes before serving.
Lia Griffith