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
<ol>
<li>Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a<span style="color: #000000;"> <a style="color: #000000;" href="https://amzn.to/3UUUHSd" target="_blank" rel="nofollow noopener sponsored">box grater</a></span>. Add it to the flour mixture and combine with a <span style="color: #000000;">pastry cutter</span>, 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.</li>
<li>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.</li>
<li>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.</li>
<li><span style="color: #000000;">Brush </span>scones with remaining heavy cream and, for extra crunch, sprinkle with coarse sugar.</li>
<li>Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.</li>
<li>Meanwhile, preheat oven to 400°F (204°C).</li>
<li>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.</li>
<li>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.</li>
</ol>
