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Ingredients
2 cups gluten-free all-purpose flour (spooned & leveled), plus more for hands and work surface
1/2 cup granulated sugar
2 and 1/2 teaspoons gluten-free baking powder
1 teaspoon gluten-free ground cinnamon
1/2 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, frozen
1/2 cup heavy cream (plus 2 tablespoons for brushing)
1 large egg
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups fresh
for topping: coarse sugar and vanilla icing
Instructions
- Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, 2 forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work the dough into a ball. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1–2 more tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife and cut into 8 wedges.
- Brush scones with remaining heavy cream and, for extra crunch, sprinkle with coarse sugar.
- Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 400°F (204°C).
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2–3 inches apart on the prepared baking sheet.
- Bake for 22–25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with vanilla icing.
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