Easy Gluten Free Blueberry Scones

Ingredients

• 240 g plain gluten free flour blend (plus extra for flouring the surface)
• 50 g caster sugar (superfine or granulated sugar)
• 2 tsp baking powder
• 0.5 tsp xanthan gum (Omit if your gluten free flour blend already contains it)
• 0.25 tsp salt
• 115 g unsalted butter (cold, cubed)
• 115 g buttermilk (cold)
• 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
• 140 g blueberries (fresh or frozen)
• 1 tbsp buttermilk (for brushing; use up to 2 tbsp)
• 1 tbsp granulated sugar (for sprinkling)
• 60 g powdered sugar (icing sugar)
• 10 g lemon juice (use up to 15g (2-3 tsp))
• 0.5 tsp vanilla bean paste (or 1 tsp vanilla extract)

Steps

1. 1

   In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, xanthan gum and salt.

2. 2

   Add the cold cubed butter and work it into the dry ingredients until you get a mixture resembling breadcrumbs, with a few pea-sized pieces here and there.

3. 3

   Add the cold buttermilk and vanilla, and stir everything together until the dough starts clumping together in places but it’s still uneven with some patches of dry flour.

4. 4

   Add the blueberries (if you’re using frozen ones, don’t thaw them!) and stir well until they’re evenly distributed and most of the flour has been hydrated. Your dough will still be fairly crumbly and shaggy at this point.

5. 5

   Turn out the dough onto a lightly floured surface and use your hands to press it together into a rough ball. Be careful not to overwork it; the aim is to press it together so it won’t fall apart when cut, but it doesn’t have to be perfectly smooth.

6. 6

   Press the dough into a roughly 7-inch (18cm) disc, about 1 inch (2.5 cm) thick.

7. 7

   Cut the disc into 8 wedges, either with a sharp knife or with a straight-edged metal pastry cutter (bench scraper).

8. 8

   Transfer the scones onto a lined baking sheet, cover with a sheet of plastic wrap/cling film and chill for at least 15-20 minutes (in the fridge if using fresh blueberries, in the freezer if using frozen ones).

9. 9

   Adjust the oven rack to the middle position and pre-heat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.

10. 10

    Place the chilled scones onto the new lined baking sheet, spaced apart as far as possible.

11. 11

    Brush the tops with a bit of extra buttermilk and sprinkle with granulated sugar.

12. 12

    Bake at 400ºF (200ºC) for 20-22 minutes until golden brown on top and slightly darker around the edges.

13. 13

    Cool on the baking sheet for about 5 minutes, then transfer to a wire rack.

14. 14

    To make the optional icing, mix together the powdered sugar, lemon juice and vanilla until smooth, adjusting consistency with extra sugar or juice as needed. Drizzle over the scones.

Notes

It's very important that the scone dough stays cold at all times. Work quickly and don't over-handle the dough. If using frozen blueberries, work quickly so they don't thaw. Storage: Best on the day of baking, but can be stored in an airtight container for up to 2 days. Reheat in a 350ºF (180ºC) oven for 5-10 minutes to restore crispness, or microwave in 10-15 second bursts for a soft texture.

Nutrition per serving

• breakfast
• brunch
• gluten-free
• baking
• blueberry
• scones
• vegetarian