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
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Brush tops of scones with remaining 1 tablespoon cream.
  5. Garnish tops of scones with pearl sugar, if desired.
  6. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/gluten-free-blueberry-raspberry-scones/