Ingredients
Scale
- 2 cups (260 g) gluten-free all-purpose flour (with xanthan gum)
- 1/3 cup (67 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons (85 g) cold unsalted butter
- 2 large cold eggs
- 1/2 cup (120 ml) cold heavy cream
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup (150 g) fresh or frozen blueberries (tossed with 1 tablespoon flour)
Instructions
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold butter until pea-sized crumbs form.
- In a separate bowl, whisk together eggs, heavy cream, milk, and vanilla.
- Fold wet ingredients into dry ingredients until just combined.
- Gently fold in blueberries.
- Pat the mixture into an 8-inch (20 cm) round, about 1 inch (2.5 cm) thick, and cut into 8 wedges.
- Chill for 15 minutes.
- Bake at 400°F (200°C) for 18-22 minutes until golden brown.
Notes
Chill shaped dough before baking for better texture. Use a food processor for quicker butter cutting.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 scone
- Calories: 300
- Sugar: 6g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg