These golden, craggy scones are studded with juicy pockets of fresh blueberries and finished with a crackly, sugared top that shatters with every bite. Grating frozen butter straight into the dry mix keeps the crumb tender and flaky, while a quick chill before baking helps the wedges hold their shape and rise tall. A splash of vanilla rounds out the flavor, giving these that classic bakery-case aroma as they turn golden in the oven. Sturdy enough for a slather of jam but light enough for an easy morning treat, these are a great pick for a gluten free breakfast spread or brunch table. Simple pantry staples and one bowl are all it takes to get a batch of these on the cooling rack.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl until combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)