Juicy blueberries burst through a tender, craggy crumb in every bite of these bakery-style scones, with a golden, sugar-crusted top that shatters just slightly as you break one open. Grating frozen butter straight into the dry mix keeps the dough cold and flaky, so the scones puff up tall and stay wonderfully light instead of dense. A quick chill before baking helps them hold those sharp, defined edges while the centers bake through soft and moist. Vanilla adds warmth to the background while the blueberries stay bright and juicy, never getting lost in the crumb. Best of all, this one is a solid pick for a gluten free morning spread, whether you're serving them fresh out of the oven with coffee or packing them up for a weekend brunch.
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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 baking sheet with parchment paper.
Whisk together the flour, granulated sugar, baking powder, and salt in a large mixing bowl.
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