Extra Soft & Fluffy Blueberry Scones

These scones are unbelievable! Truly- photos don’t even begin to do them justice. They are scone goals.. as good as it gets. Light, Soft, Tender, Fluffy & Buttery. If you aren’t a big scone fan you should still try them as I promise this recipe will make you fall in love.

If you would like to get creative and switch up the flavor I think that blackberries would work nicely too! Strawberries and raspberries are trickier as they tend to get mushy quickly when heated so I wouldn't risk using them. Apples or peaches may work nicely too!

If you are not familiar with making scones/biscuits they are made the same way. The process is simple & quick. You wont even need a mixer. The main key being not to ever over mix. You start with adding all of the dry ingredients to a mixing bowl. Giving them a stir. Then cutting in your cold butter- straight out of the fridge or freezer. You can do this right in the bowl with the flour using two knifes or a pastry cutter tool. I prefer to just give it a quick chop on a cutting board using a knife. I cut the pieces into about the size of a pea. A little bigger than that is ok too. Don’t over work it- you do not want it to melt. Stir it in with the flour. Then you want to mix together the milk and lemon juice. Pour them into the bowl and using a spatula stir JUST until the dough comes together. Stop yourself abruptly as soon as this happens. Over mixing is the #1 cause of mediocre scones and biscuits. I then throw some parchment on the counter- dust it with flour and dump the dough onto it. Press it into a circular mound. Sprinkle some sugar on top then slice it into 6 pieces. Then bake!! It takes less than 10 minutes to get them into the oven!

For the vegan Butter I suggest using Earth Balance Butter Sticks. You may try other brands but know that there is a lot of variety brand to brand and they don’t all perform the same. Earth balance is the best when it comes to mimicking how real butter works.

Of course you can just use regular salted butter too if making them dairy free isn’t a concern.

To make the cookies Corn Free

Just use a brand of corn free baking Soda or Powder and you’ll be good to go.

Using other gluten free all purpose flour blends

The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make the scones too chewy and less tender. It has too much xanthan gum for this recipe.

So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change.

Extra Soft & Fluffy Blueberry Scones

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Yield: 6 Scones

Author: Brittany Angell

( 0 reviews )

Prep time: 10 MinCook time: 16 MinTotal time: 26 Min

These are the BEST scones you will ever make. Soft, fluffy, tender with just the perfect amount of sweetness. Its very hard to eat just one.

IngredientsUSMetric

• 276 grams King Arthur Measure for Measure Gluten Free Flour (about 1 3/4 cup)
• 34 grams Expandex (about 1/4 cup)
• 100 grams Organic Cane Sugar (about 7 tbsp)
• 1/2 Tsp Salt
• 2 1/2 Tsp Baking Soda
• Zest of 1 Lemon
• 6 Tbsp Vegan Butter (very cold!)
• 226 grams Dairy Free/ Vegan Milk (about 1 cup)
• 1 Tbsp Vinegar or Lemon Juice. (Mix with the milk!)
• 3/4- 1 Cup Fresh Blueberries
• Organic Cane Sugar to sprinkle on top

Instructions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment & set aside.
2. Add to the bowl all of the dry ingredients (Flour, Expandex, Sugar, Salt & Baking Soda). Mix well.
3. Cut in the butter into pea sized pieces making sure it remains cold. (I like to use a sharp knife to cut frozen butter on a cutting board into small pieces and then just stir it in!) If you butter is too soft the dough will be too wet!
4. Mix the milk & vinegar together. In another small bowl mix together the cinnamon & sugar. Check to see if your oven has fully preheated. (Note: Once the milk is mixed into the dough time is of the essence- its important to move fairly quick so that the baking soda reacts IN the oven rather than in your bowl!)
5. Stir the fresh blueberries into the flour/sugar mix. Pour the milk + vinegar into the bowl and stir just until a thick sticky dough forms. Being careful not to over mix or break down the blueberries. The dough is done being mixed as soon as it sticks together. Liberally flour your counter (or a sheet of parchment) with flour (King Arthur) and dump the dough onto the counter. Sprinkle sugar liberally on the top and sides of the dough to prevent the dough from sticking to your hands. Press the dough into a circular mound. Then use a large knife to slice it into 6 even sized pieces. (Slicing it like a pizza/pie).
6. Transfer the slices of scone dough onto the baking sheet. Place into the oven & bake 15-16 minutes until golden brown and firm to touch.
7. Remove from the oven to cool. Enjoy them at any temperature. Store at room temperature in a sealed container or store in the freezer for another day.

Notes

Frozen Blueberries will work too but I don't recommend them! They don't yield as pretty of a result. Though they taste JUST as good. The key to working with frozen blueberries is to make sure you don't over mix or they will make the dough become too wet & will change the texture. If the dough becomes blue/purple you have mixed too much and the scones wont be quite as tender. If this happens it is still very much worth baking them though- just chalk it up to learning. You will need extra flour when patting the dough into a mound as if the blueberries break down the dough will become extra wet and sticky.

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