These fluffy and tender scones have an amazing vanilla flavor, with juicy bites of fresh blueberries taking center stage. This easy, gluten-free breakfast treat can be made in under 30 minutes!
*Regular all-purpose flour can also be used. If you don't have a scale to weigh your flour, it's important to use the spoon and level method of measuring.
**To substitute salted butter, reduce the added salt by ⅛th teaspoon.
**You can make your own buttermilk for this recipe if you don't have any on hand.
If you want to bake the scones more than a few hours after prepping the dough, remove the dough from the freezer after step 5, slice into individual portions, and continue to freeze until firm. Then, transfer to a freezer-safe bag or container to store until ready to bake. Remove from freezer to thaw slightly while oven is preheating. Baking time may need to be increased; simply bake until a toothpick inserted into the center comes out clean.
Store leftover scones in an airtight-bag or container at cool room temperature. They're best if reheated in a toaster oven (on the "toast" setting) at 375ºF for 5-7 minutes. Baked scones should keep for about 3 days.
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