If you’re after a tasty treat that’s healthy too, the Gluten Free Blueberry Scones are just the thing. The delightful scones are perfect for breakfast or a sweet snack, and they combine wholesome ingredients with the delicious burst of blueberries.
For those with allergies or dietary restrictions, feel free to swap chestnut flour with almond flour or a gluten-free all-purpose blend. Just ensure that any substitutions maintain the texture and flavor you’re seeking. Sourcing quality ingredients like fresh or frozen blueberries can really enhance the scones’ flavor, so choose what you love best.
Scones, Biscuits & Pastry
Gluten Free Blueberry Scones Recipe
Ingredients
- 1 1/2 cups chestnut flour
- 1 cup brown rice flour
- 1/4 cup sugar
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter
- 1/2 cup heavy cream
- 2 eggs
- 3/4 cup blueberries
Instructions
- Whisk together 1 1/2 cups chestnut flour, 1 cup brown rice flour, 1/4 cup sugar, 3 1/2 teaspoons baking powder, and 1/2 teaspoon salt in a large bowl until well combined.
- Cut in 5 tablespoons butter using a pastry blender until the mixture resembles a fine meal, with small pea-sized pieces of butter remaining.
- In a separate bowl, whisk together 2 eggs with 1/2 cup heavy cream until thoroughly combined. Drain 3/4 cup blueberries and gently fold them into the wet ingredients.
- Carefully mix the wet ingredients into the dry ingredients, taking care not to squish the blueberries too much as you combine everything together.
- Pat the dough out on a flat surface until it reaches about 3/4 inch thick. Use a round cutter to cut out 2-inch circles from the dough.
- Place the scones on a baking sheet lined with parchment paper and bake at 425 degrees Fahrenheit for about 15-20 minutes, or until the tops are slightly browned.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 2 of 3: