Mmmm, scones are one of my favorite breakfast treats! They are quick and easy to throw together yet taste like a million bucks! This recipe is very similar to a biscuit recipe, just a little more sugar. The texture is very light and tender, they practically melt in your mouth. If you aren't a fan of blueberries simply omit them or replace with raisins, chocolate chips, nuts or your favorite dried fruit. Scones are very versatile, the possibilities are endless!
- 2 cups gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1 cup fresh or frozen blueberries
- 1/2 cup cold butter (1 stick)
- 2 eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract (optional)
- Vanilla glaze:
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract (optional)
- 1 tablespoon milk
Combine the ingredients for the glaze in a small bowl and set aside.
Toss the blueberries with a tablespoon of flour set aside as well.
In a medium sized mixing bowl add all of the dry ingredients and whisk to combine. Cut in the butter until it resembles coarse crumbs.
Then carefully fold in the blueberries, trying not to crush them.
In a small bowl add the heavy cream, vanilla and eggs, wisk until smooth. Slowly pour the cream mixture into the dry ingredients and gently fold it in just until it comes together, don't work the dough too much or the berries will turn the mixture purple.
On a lightly floured surface or a piece of parchment dusted with flour, turn out the dough and shape the mixture into a 9x6 rectangle. Cut the dough into 6 equal sized squares then cut each of those on a diagonal to create 12 triangles.
Place the scones directly onto an ungreased baking sheet, allowing a little space for them to spread. For the best results, cover the scones with plastic wrap and place in the fridge for at least one hour or over night. This will minimize any spreading.
When you are ready to bake, preheat your oven to 400 F.
Place the baking sheet into your preheated oven and bake for 18-20 minutes, or until golden brown and set. Allow the scones to cool on the sheet for a few minutes then transfer them to a cooling rack with a piece of parchment beneath. When the scones have cooled for several minutes drizzle the glaze over the top. Enjoy!