Indulge in the delightful fusion of flavors with our Gluten Free Pecan Blueberry Scones! Perfectly baked to golden perfection, these scones are not only a treat for your taste buds but also a guilt-free option for those avoiding gluten. Imagine biting into a warm, flaky scone filled with juicy blueberries and crunchy pecans—pure bliss! Whether you're enjoying a quiet morning at home or hosting a brunch with friends, these scones are sure to impress. Ready to elevate your baking game? Let’s dive into this easy and delicious recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup chopped pecans
- 1/2 cup blueberries
- 1/4 cup sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup cold butter, cubed
- 1/2 cup almond milk
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This will ensure that your scones bake evenly and don’t stick to the pan.
- In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until they are well blended.
- Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving a flaky texture in your scones.
- Gently fold in the chopped pecans and blueberries, being careful not to crush the blueberries. This will distribute the flavors and textures evenly throughout the scones.
- Make a well in the center of the mixture and pour in the almond milk. Stir gently with a spatula or wooden spoon until the dough just comes together. Be careful not to overmix, as this can lead to tough scones.
- Turn the dough out onto a lightly floured surface (using more gluten-free flour) and gently knead it a few times until it forms a cohesive ball. Flatten the dough into a disc about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges. You can also use a round cutter if you prefer round scones. Place the wedges onto the prepared baking sheet, leaving some space between each scone.
- For an extra touch, you can brush the tops of the scones with a little almond milk or melted butter to help them brown nicely in the oven.
- Bake the scones in the preheated oven for 15-20 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious gluten-free pecan blueberry scones warm or at room temperature!
Tips
- Use Cold Ingredients: Ensure your butter is cold and cubed before mixing it into the dry ingredients. This helps create that flaky texture we all love in scones.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the dough comes together. Overmixing can lead to tough scones, so be gentle!
- Customize Your Add-ins: Feel free to experiment with different nuts or fruits. Chopped walnuts or cranberries can be a delicious alternative to pecans and blueberries.
- Check for Doneness: Keep an eye on your scones while baking. They should be golden brown on top, and a toothpick inserted into the center should come out clean.
- Serve Warm: For the best experience, serve your scones warm with a pat of butter or a dollop of your favorite jam. Enjoy the burst of flavors in every bite!
Nutrition Facts
Calories: 190kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 20mg
