Gluten-free blueberry scones
You can wake me up for a nice scone with a good dollop of clotted cream and jam. Yum, I’m a big fan of scones.
Today I have a variation on my classic scones recipe for you: gluten-free blueberry scones.
In this recipe you add blueberries to the dough for the scones. This gives the scones a nice sweet fruit flavour and it looks lovely.
How to make gluten-free scones
You use my basic recipe for gluten-free scones for this recipe. The basis for this recipe consists of a gluten-free flour mix, xanthan gum and baking powder.
In addition, you add a little sugar, cold butter and lactose-free milk to the dough. When you have a nice dough, you knead in the blueberries very carefully.
I use an egg and a little water to brush the scones before they go into the oven.
How to serve gluten-free blueberry scones
How can you best serve these gluten-free blueberry scones? I like to serve them with lactose-free whipped cream and jam or lemon curd.
Traditionally scones are served with clotted cream, but here in the Netherlands that is very hard to find and you definitely won’t find lactose-free clotted cream.
If that is available where you are, I would definitely use clotted cream. But I use whipped cream instead. I know it is not the same, but it still tastes good.
Next to that, I like serving these scones with a low FODMAP blueberry jam. Fresh lemon curd also tastes great. You can make lemon curd from scratch with my lemon curd recipe. Or buy it in the store.Print
A delicious variation on classic scones: gluten-free blueberry scones. Perfect for a festive breakfast or brunch. Low FODMAP and low lactose.
- 250 g (1 3/4 cup) gluten-free flour (I use Schär Mix It Universal)
- 65 g (1/3 cup) sugar
- 2 tsp baking powder
- 1 1/2 tsp xanthan gom
- 1/2 tsp salt
- 130 g (5/8 cup) butter, cold
- 80 ml (1/3 cup) lactose-free milk
- 1 egg + 1 tbsp water (for brushing the scones)
- 100 gram (3.5 oz) blueberries
- A scone cutter
- 200 ml (6.8 fl. oz) lactose-free whipping cream + 2 tbsp sugar
- Lemon curd or low FODMAP jam
- Preheat the oven to 200 degrees Celsius (392 F).
- Combine flour, sugar, baking powder, xanthan gum and salt in a bowl. Stir together with a spoon.
- Cut the butter into very small cubes. Knead this with your hands through the dough until you get a crumbly mixture.
- Then add the milk and knead until you have a dough ball.
- Gently knead the blueberries through it.
- Flour the counter with some gluten-free flour.
- Roll out the dough to a slice of approx. 15 by 30 cm (5.9 by 11.8 inch).
Fold the dough in half so that you have a square of about 15 by 15 cm (5.9 by 5.9 inch). Roll out a little so that the two slices are stuck together well. You should now have a slice of dough about 2 cm (0.8 inch) thick.
- Use a cutter to make 10 scones from the dough. I first took out about 7 and then rolled out the leftover dough again into a 2 cm slice and removed the last 3 scones.
- Do you feel the dough getting too soft or too warm? Then put it in the fridge for 15 minutes in between. It is important that the dough is not too warm.
- Mix 1 egg with 1 tbsp water in a bowl.
- Brush the scones with the egg mixture.
- Bake the scones in the oven for 18 minutes.
- Remove from oven and let cool.
- Whip the cream with the sugar.
- Cut the scones in half and serve with whipped cream and lemon curd or jam.
- Prep Time: 40 min
- Cook Time: 20 min
- Category: Cake
- Method: Oven
- Cuisine: British
Keywords: gluten-free blueberry scones, low FODMAP blueberry scones, blueberry scones
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