These fruit-filled morsels utilize fresh blueberries and freeze-dried raspberries in the dough to create a toothsome scone well-suited for adults and children alike.
Gluten-free Blueberry-Raspberry Scones
Serves: 12
Crown these charming bakes with Swedish pearl sugar to incorporate added texture and a touch of white.
Ingredients
- 3 cups gluten-free all-purpose flour blend, plus more for dusting*
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup cold unsalted butter, cubed
- 1 1⁄4 cups plus 1 tablespoon cold heavy whipping cream, divided
- 1⁄2 cup fresh small blueberries
- 1⁄2 cup freeze-dried raspberries, lightly crushed
- Garnish: Swedish pearl sugar
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in 1 1⁄4 cups cream, blueberries, and raspberries until a soft dough forms.
- Turn out dough on to a lightly floured* surface, and knead gently until smooth by patting dough and folding it in half 3 to 4 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 2-inch star-shaped cutter dipped in flour*, cut as many scones as possible from dough without twisting cutter, rerolling scraps as necessary. Place scones on prepared baking sheet. Freeze until firm, approximately 20 minutes.
- Brush tops of scones with remaining 1 tablespoon cream.
- Garnish tops of scones with pearl sugar, if desired.
- Bake until edges of scones are golden brown, 15 to 20 minutes. Serve warm or at room temperature.
Notes
*We used King Arthur Gluten-Free Measure for Measure Flour.
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