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Blueberry Scones – Gluten Free

Baking up a quick batch of Blueberry Scones is a great way to complement your coffee or tea any time of the day.

This easy gluten free recipe yields 12 – 14 delicious scones.

You can use fresh or frozen blueberries in this easy recipe.

These Blueberry Scones were a hit in our home and we will be adding this recipe to our rotation!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first step to creating Blueberry Scones was to dump some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl.

After combining the dry ingredients I added in some margarine.

I combined the margarine by cutting it in until crumbly.

Then I made a well in the center of the combined ingredients and added eggs, almond milk and some blueberry yogurt (I used dairy free).

Using a large wooden spoon I stirred the wet ingredients into the dry ingredients before adding some frozen blueberries.

After folding in the blueberries I sprinkled a bit of flour onto a pastry sheet before dumping the dough out onto it.  I also covered the top of the dough with a bit more flour.

Then I covered the dough with plastic wrap and rolled it out into an 8″ disc.  The disc was about 1″ thick.

Next I cut the disc into pie shaped sections.  You can make 12 to 14 wedges at this time.

Then I transferred the wedges to a parchment paper lined baking sheet and baked them in a preheated 350F oven for 25 – 30 minutes.  If using fresh berries you might bake for a little less time.

After removing them from the oven I allowed them to cool for a bit.  Then serve them up warm or completely cooled.

Blueberry Scones are the perfect treat to serve up to guests.  They are so easy to make and so tasty that others will not believe they are gluten free.

You will enjoy every bite of these blueberry filled scones. 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here Are Some Other Breads You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Blueberry Scones:

  • 2 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 2/3 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup margarine
  • 2 eggs, large
  • 1/4 cup almond milk
  • 1/2 cup blueberry yogurt (I used dairy free)
  • 3/4 cup frozen blueberries

How to Make Blueberry Scones:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Dump the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl and combine.
  3. Add the margarine and cut in until well incorporated.
  4. Make a well in center of combined ingredients and add the large eggs, almond milk and blueberry yogurt. Stir to combine.
  5. Fold in the frozen blueberries.
  6. Sprinkle some flour onto a pastry sheet.
  7. Dump the batter out onto the pastry sheet, sprinkle with flour and cover with plastic wrap to roll out to an 8″ disc. The disc will be about 1″ thick.
  8. Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.
  9. Transfer the wedges to the parchment paper lined baking sheet and bake in the preheated oven for 25 – 30 minutes or until just turning golden brown around bottom edge. If using fresh blueberries you will bake for a bit less time.
  10. Remove from oven and allow to cool for a bit.
  11. Serve warm or completely cooled and enjoy!

Baking up a quick batch of Blueberry Scones is a great way to complement your coffee or tea any time of the day.

Yield: 12 - 14

Blueberry Scones - Gluten Free

Baking up a quick batch of Blueberry Scones is a great way to complement your coffee or tea any time of the day.

Baking up a quick batch of Blueberry Scones is a great way to complement your coffee or tea any time of the day.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

  • 2 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
  • 2/3 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup margarine
  • 2 eggs, large
  • 1/4 cup almond milk
  • 1/2 cup blueberry yogurt (I used dairy free)
  • 3/4 cup frozen blueberries

Instructions

    1. Preheat oven to 350F and line a baking sheet with parchment paper.
    2. Dump the Bob's Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder and salt into a large mixing bowl and combine.
    3. Add the margarine and cut in until well incorporated.
    4. Make a well in center of combined ingredients and add the large eggs, almond milk and blueberry yogurt. Stir to combine.
    5. Fold in the frozen blueberries.
    6. Sprinkle some flour onto a pastry sheet.
    7. Dump the batter out onto the pastry sheet, sprinkle with flour and cover with plastic wrap to roll out to an 8" disc. The disc will be about 1" thick.
    8. Cut 12 to 14 pie shaped wedges. They will seem quite small but they do expand.
    9. Transfer the wedges to the parchment paper lined baking sheet and bake in the preheated oven for 25 - 30 minutes or until just turning golden brown around bottom edge. If using fresh blueberries you will bake for a bit less time.
    10. Remove from oven and allow to cool for a bit.
    11. Serve warm or completely cooled and enjoy!
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