Discover the EASY Blueberry Scones Recipe that’s BEYOND Delicious! Perfectly fluffy and bursting with flavor, ideal for any occasion.
Delightfully Fluffy and Bursting with Flavor!
This gluten-free blueberry scones recipe is an excellent option for those with gluten intolerance or anyone following a gluten-free diet. The scones are made with Bob’s Red Mill all-purpose gluten-free flour, ensuring a light and fluffy texture without sacrificing flavor. The combination of fresh or frozen blueberries and lemon zest adds a delicious burst of flavor, making these scones a delightful treat for breakfast, brunch, or as a snack.
The recipe includes essential ingredients such as granulated sugar, gluten-free baking powder, unsalted butter, heavy cream, and a large egg, all of which contribute to the scones’ rich taste and satisfying texture. The preparation is straightforward, making it accessible for both novice and experienced bakers. These blueberry scones are not only a tasty indulgence but also a great way to enjoy a gluten-free dessert that everyone can appreciate.
Whip Up a Batch of Bliss: Flaky, Fruity Delights in Every Bite!
What’s up welcome to Ashton’s crunchy kitchen today we’re going to be making blueberry scones but I’m going to be blond folded you’re going to be blond folded you didn’t tell me all that I got my blindfold on let’s get started do you know how to zest a lemon no idea you just like take the uh skin off.
My might not can see what’s happening but I sure can smell it we need 66 g of sugar we’re using sugar in the Raw right yep did I do it the wrong yeah it’s that okay okay 66 g h really it’s done no I’m saying you’re doing 66 G like you didn’t even put a grain of sugar in.
It 31 36 38 41 46 52 55 56 58.
60 63 69 oh crap when you said 66 earlier I thought you meant I put 66 you had even dropped anything in there I was like dang I’m good so now you got to form that together okay all right now we need 240 G of allpurpose.
Flour oh stop 206 you need two4 207 207 208 214 230.
235 236 I thought you were going to say 235 again 23 240 W nailed it first try so after the flower you do two teaspoons of bakon powder and now you need a.
Half teaspoon of salt so here’s your teaspoon I’m going to unscrew your lid on your salt so be careful there’s your salt apologies I you don’t even have a thing you don’t even have a blindfold on where’s your.
Excuse you make me nervous this good yeah you that’s it now whisk that stuff together so now you need to cube your butter here’s your butter knife you’re doing so good here you take the knife thanks okay add butter and work into the flour mixture with a pastry blender is that I.
Made that big old piece yeah yeah yeah you didn’t really make them just drop them in there I got to put them into smaller pieces all right now you want to blend it with the pastry p and now stir in your blueberries okay we’re about to stir in the blueberries.
Andrew forgot to tell you you need to keep your blueberries cold if they were previously frozen until you put them in so they’ve been in the freezer this whole time now it’s time to put them in all right it’s zeroed you need 170 G and what are we using in turn it around Nature’s promise organic.
Blueberries did you just eat one I did they’re pretty good how many I got 15 G Slow Down slow down how many did I say 7 you got 161 165 170 boom we mix them in with a.
Spatula or what stir in the blueberries and lemon zest is all it says stir in so you stir it in now in a small bowl small bowls in front of you we’re going to whisk together 34 cup of heavy cream and one egg I believe in you nailed it now you’re going to do 34.
Cup of this here heavy whipping cream go slow you at least got to start keep her coming keep her coming coming you’re at a half Keep It Coming 2/3 slow oh keep coming keep coming keep coming keep coming one more time one more time one more time all right there you go now you whisk.
Them yeah you got to yeah I guess you do have to combine them before you whisk them your whisk is at your right hand boom whisk you pour that over this here mixture and you mix it until it is lightly moistened slightly.
Crumbly after you get that mixed you need to lightly flour your surface Now guide my hand Andrew all right you’re do yeah okay see now you want is it in the ball still yeah okay now you want to flatten that.
Into an 8 in circle and I want it to in I want it to be perfect you should know exactly what 8 in is I think yeah that’s probably roughly 8 in okay now we got to cut it get the um bread cutter so now you want to cut that thing that you got in front of you into eight perfect pieces but when you’re cutting it you want to cut.
Straight down and don’t wiggle it cuz if you wiggle it it’ll seal the edges and you don’t want to seal the edges why is that cuz you want it to puff up okay so help all right so just straight down okay d.
And then hang on hang on hang on hang on down placing them about 2 in apart brush lightly with more cream and sprinkle with sugar using my hand as a salt shaker a sugar shaker all right that worked out pretty well.
Actually place in the freezer for 20 minutes all right guys well we made a mess so I have not seen these scones I’m going to look at them after we baked them and see how good of a job Andrew did at guiding me I don’t think he did well I think I did most of the work but while we’re waiting for them to freeze I’m going toan clean up our.
Workstation now it’s time to get them out of the freezer let’s do this good job you’re something got in me like guys you got this here I’ll at least pull this drawer out.
Be out there all right right we got it do you all right good job okay proud of you they go in the oven at 400° for 20 minutes but because we use frozen potentially could be like 25 minutes is okay so I’m going to open this oven for you oh this is.
Going to be hot don’t do this at home don’t try this at home guys yeah let me take our child you know you need to guide my hand okay well put it in the on the top rack in the middle okay all right now that’s got to be in there for 20 minutes all right guys.
We’ll see you in 20 minutes all right I think these scones are ready so let’s see what Ashton thinks did you do a good job in this is what you did oh God it’s like a scone cake it’s like all one just like a big giant just scone.
Well we did a great job well I mean they smell good let’s let them rest for 10 minutes and then we’ll taste them all right guys these skones have cooled let’s try them you’re going to go for the biggest.
One I actually think they’re pretty good lie I forgot about the lemon so the lemon threw me off at first now yeah no that’s actually pretty good Roman wants to try it to that’s pretty good ready Prett.
Good give it a I don’t know cuz I’ve had some good scon in my life we’ll give it a eight seven and A2 eight somewhere in there it’s pretty good guys especially for the fact that we like something happened to them they’re glutenfree so I mean I’m sure you’ve had some really good gluten.
Ones before but for these be gluten-free they taste really comparable I think we should have left them in there longer you think that piece that I just had that was like extra good extra done was real good really yeah maybe we’ll pop them back up in the oven and um get them a little a little bit more crisp see what I’m saying all right.
So that’s a thumbs up from me me too if you like the content that you saw today make sure to give me a thumbs up comment and subscribe to my channel and let me know what you want to see more of until next time oh
