Fresh Blueberry Scones – Gluten Free, Casein Free

A few weeks ago I posted a lesson on How to Make Gluten Free Scones Like a Bakery. Several of you asked for my scone recipe, so I made it again this weekend so that I could take pictures for the post. It was a close thing on the pictures though. I had to snatch the serving dish away to snap a few shots before John and David had seconds. The final scone count was John – 4, David – 2, Mary Frances – 2.

gluten free blueberry scones

The Last Three Scones

Gluten Free Blueberry Scones

250 grams (approx 2 c.) GFCS’ Gluten Free Flour Mix
65 grams sugar
1 Tbsp. baking powder
1 tsp. xanthan gum
1/2 tsp. salt
6 Tbsp. shortening, coconut oil or butter
1 large egg, beaten
1/2 c. milk or dairy-free milk
1/2 c. frozen blueberries
Cinnamon Sugar

Directions:
1. Mix all of the dry ingredients in a large mixing bowl.
2. Cut the shortening or butter into the dry ingredients until the largest crumbs are the size of peas.
3. Add the egg and milk to the dry ingredients, and mix until everything is thoroughly combined.
4. Fold the blueberries into the dough and knead a few times so that they are evenly distributed.
5. Cut your scones into wedges and place on a lightly greased baking sheet. Drizzle melted butter over the top and sprinkle with Cinnamon Sugar.
6. Bake at 350 degrees for approximately 20 minutes.
7. Hide your share of the scones before the scone-starved husband and child realize they are out of the oven!

Comments

  1. These scones are just amazing! My husband, who CAN eat gluten, raved about these! Bravissima! Love them! Thank you for your terrific recipes!

  2. @Everyday Yogini: You made my day!

  3. Jennifer says:

    I wonder if these could be made with coconut oil instead of shortening. My son has a soy allergy and it is hard to find soy-free shortening (although we are open to suggestions if anyone knows of one). Any thoughts? Can’t wait to try these…

  4. I made these for the 3rd time today and I just have to say that they’re FABULOUS! I make them with butter instead of shortening, and I add a tiny bit of extra milk. Today I forgot to put blueberries in them (oops!) but they were still good just with cinnamon & sugar on them. I serve them with “devonshire cream”–cream cheese mixed with sour cream, heavy whipping cream & powdered sugar, whipped up. My kids love them, and I also served them at a tea party a couple of weeks ago (oh joy that I can still have tea parties, even though I can’t have gluten!). :) :) Thanks for the recipe!

  5. These were good and didn’t require a ba-gillion flours and other odd ingredients that gluten free recipes do. Thanks so much.

  6. Stephana says:

    These are just yummy! Gluten free and dairy free makes this mommy very happy and the scones made my allergy ridden kids happy! I put craisins and almonds in them. Thanks for sharing this great recipe.

  7. tasty-ji says:

    i forgot the sugar and they were surprisingly good! did one batch with dried cherries, another with apples and raisins.