Tender Gluten-Free Blueberry Almond Flour Scones Recipe
These tender gluten-free scones are made with a wholesome blend of almond flour, sweet rice flour, and gluten-free oat flour, combined with fresh blueberries for a naturally sweet and moist treat. Perfectly crisp on the outside and tender on the inside, they offer a delightful breakfast or snack option that caters to gluten-free diets without sacrificing flavor or texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 scones
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- ⅔ cup (110 g) sweet rice flour
- ⅔ cup (75 g) blanched almond flour
- ⅔ cup (69 g) gluten-free oat flour (or 69 g sorghum flour)
- 3 tablespoons (22 g) tapioca flour
- ¼ cup (50 g) organic granulated sugar
- 2 ½ teaspoons (7 g) baking powder
- ½ teaspoon fine sea salt
Wet Ingredients
- 6 tablespoons (85 g) cold unsalted butter, sliced ⅛-inch thick
- 6 tablespoons (90 ml) heavy cream, more as needed
- 1 large egg
- 1 teaspoon gluten-free vanilla flavoring
- 1 ¼ cup (165 g) blueberries (fresh or frozen)
For Serving (Optional)
- crème fraîche
- butter
- honey
- jam
Instructions
- Make the dough: In a large bowl, whisk together the sweet rice, almond, oat, and tapioca flours with sugar, baking powder, and salt until combined. Add the cold butter slices and blend using a pastry cutter or your fingertips until the butter breaks down to the size of small peas. Stir in fresh or dried fruit now if using, then chill the flour mixture in the fridge for at least 10 minutes to firm up the butter.
- Prepare the wet mixture: In a measuring pitcher, whisk together the heavy cream, egg, and vanilla flavoring. Chill until needed.
- Combine wet and dry ingredients: Remove the flour mixture from the fridge. If using frozen fruit, toss it in now. Gradually pour in the cream mixture, mixing gently with a flexible silicone spatula until the dough just holds together when squeezed. Add additional cold cream by drops if the dough feels too dry.
- Shape the dough: Press the dough together gently with your hands and form it into a rough ball. Place it on beeswax or plastic wrap and shape into a 6-inch diameter disk about 1 ¼ inches thick. Wrap tightly and chill until firm, at least 30 minutes or up to overnight.
- Preheat oven and prepare baking sheets: Place a rack in the uppermost position and preheat the oven to 425°F (220°C). Stack two rimmed baking sheets and line the top one with parchment paper to prevent over-browning on the bottom.
- Cut and prepare scones for baking: Remove the chilled dough from the fridge, unwrap, and transfer to a cutting board lightly dusted with oat flour. Brush the top of the dough disk with cream and sprinkle lightly with sugar. Using a large, sharp chef’s knife, cut the dough into 8 wedges. Arrange wedges spaced apart on the prepared baking sheet.
- Bake: Bake the scones for 20 to 25 minutes until golden on top and cooked through, rotating the pan after 15 minutes for even browning.
- Cool and serve: Transfer scones to a wire rack and let cool until warm, about 10–20 minutes, as residual heat finishes baking them. Serve warm or at room temperature with crème fraîche, butter, honey, or jam if desired.
Notes
- Use fresh blueberries for better appearance, but frozen blueberries work fine.
- Chilling the dough is crucial to maintain butter consistency and achieve tender scones.
- The stacked rimmed baking sheets help prevent over-browning the bottoms of the scones.
- If dough seems too dry, add cream gradually to avoid making the dough too wet.
- These scones freeze well after baking; reheat briefly in the oven before serving.
- Optional citrus zest (lemon or orange) can be added with butter for extra flavor.
