Blueberries have been getting well-deserved attention for both their flavor and health benefits. In season now in many regions, they add freshness, color and nutrition to breakfasts, snacks and desserts. Blueberries are rich in antioxidants and have a relatively low glycemic load, making them an affordable, nutrient-dense addition to a balanced diet.
One key group of compounds in blueberries is anthocyanins, the pigments that give the fruit its deep blue-purple color. Scientific studies have linked anthocyanins to several potential health effects: they help reduce inflammation, protect cells from oxidative stress, support cardiovascular health by improving cholesterol profiles, and may provide benefits for vision and gastrointestinal protection. These benefits, combined with great taste and versatility, make blueberries a popular ingredient in both sweet and savory recipes.
Chefs and home cooks have long used blueberries in everything from pancakes and muffins to sauces and salads. Below is a simple gluten-free blueberry scone recipe you can make for breakfast, afternoon tea, or as a light dessert. The method is straightforward and works well with fresh or frozen berries.
Gluten Free Blueberry Scones
Preheat the oven to 425°F (220°C).
Ingredients
200 g (8 oz) gluten-free self-rising flour
1 tsp gluten-free baking powder
25 g (1 oz) cold butter
1 oz caster (superfine) sugar
75 g (3 oz) blueberries (fresh or frozen)
1 medium free-range egg, beaten and mixed with milk to total 125 ml (¼ pt) liquid — reserve 1 tbsp of this mixture for glazing
Directions
1. In a large bowl combine the gluten-free self-rising flour and baking powder. Add the cold butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
2. Set aside about 1 tablespoon of the egg-and-milk mixture for brushing. Add the remaining liquid to the dry ingredients and stir to form a soft, slightly sticky dough.
3. Gently fold in the blueberries and the caster sugar, taking care not to crush the berries if they are fresh.
4. Lightly dust a clean board or work surface with gluten-free flour. Turn the dough out onto the surface and flatten with a rolling pin to about 1 inch (2.5 cm) thickness.
5. Use a round scone cutter to cut 6–8 scones, pressing straight down and lifting rather than twisting. Gather any scraps, press together gently, and cut additional scones.
6. Arrange the scones on a baking tray lined with parchment. Brush the tops with the reserved egg-and-milk mixture for a glossy finish.
7. Bake in the preheated oven for approximately 15 minutes, or until the scones are golden brown and cooked through.
8. Remove from the oven, allow to cool slightly, then serve warm.
This gluten-free scone recipe is adaptable: if blueberries are out of season, frozen berries work well — just add them straight from the freezer to avoid over-softening the dough. Organic blueberries can offer a more intense flavor, but either variety will yield tasty results. Serve scones plain, with butter, clotted cream, or a light jam, depending on your preference.
Enjoy these easy-to-make, flavorful gluten-free blueberry scones as part of a relaxed breakfast, an afternoon treat, or a simple dessert.