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Moist Gluten-Free Blueberry Scones

Moist Gluten-Free Blueberry Scones
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Enjoy these moist gluten-free blueberry scones perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups gluten-free flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter, cubed
  • 1/2 cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mix gluten-free flour, sugar, baking powder, and salt.
  3. Cut in cold butter until mixture resembles coarse crumbs.
  4. In a separate bowl, whisk milk, egg, and vanilla.
  5. Pour wet ingredients into dry ingredients. Stir until just combined.
  6. Gently fold in blueberries.
  7. Shape dough into a circle on the baking sheet. Cut into 8 wedges.
  8. Bake for 18-20 minutes until golden.
  9. Cool slightly before serving.

Notes

  • Use cold butter for flaky texture.
  • Do not overmix the dough.
  • Frozen blueberries work but may bleed color.

Nutrition

Find it online: https://kitchenvan.com/moist-gluten-free-blueberry-scones-recipe/