This gluten-free blueberry scones recipe is the ultimate fluffy and soft scone recipe. Perfect for Sunday Brunch! If you haven’t been a fan of gluten-free goodies this recipe for sure will win you over! This gluten-free recipe is super easy to make and doesn’t take much adjustments to the traditional conventional scone recipes.
Scones are also freezer-friendly. By freezing extra scones you always have fresh scones on hand when you need them.
2 cups gf flour blend
1/2 tsp xanthan gum
1 tsp baking powder
1/4 cup pure maple syrup or coconut sugar
dash of salt
1/2 cup butter, unsalted and room temperature
1 tbsp Vanilla
1 cup blueberries, fresh or frozen
Preheat oven to 350 degrees.
Line baking sheet with parchment paper.
In a bowl whisk together all dry ingredients, flour, xanthan um, baking soda and salt.
Fold in butter, maple syrup, eggs and vanilla.
Now add blueberries.
Add 1/2 of the dough onto parchment lined baking sheet.
Form circle and cut large circle into 6 sections.
(if you want place baking sheet in freezer for 15 minutes so the scones hold up their shape better)
Bake first set of scones for about 15-20 minutes or until golden brown.
Remove from oven and bake second batch of scones.
Tip: Sprinkle warm scones with a light maple sugar glaze!