Ingredients:
- 2 1/4 cups (280 g) All-Purpose Gluten-Free Flour Blend (must contain xanthan gum)
- 1/4 cup (50 g) Granulated Sugar
- 1 Tbsp (15 g) Baking Powder (fresh)
- 1 tsp (5 g) Fine Sea Salt
- 1/2 cup (115 g) Cold Unsalted Butter, cut into 1/2-inch cubes
- 3/4 cup (180 ml) Cold Heavy Cream (plus 1 Tbsp for glaze)
- 1 Cold Large Egg
- 3/4 cup (100 g) Frozen Blueberries (do not thaw)
- 1 tsp (5 g) Demerara Sugar (optional)
Instructions:
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the GF flour, sugar, baking powder, and salt.
- Cut the cold butter into the dry ingredients using a pastry blender or pulse quickly in a food processor until the mixture resembles coarse meal with some pea-sized pieces remaining. Crucially, do not let the butter melt.
- In a separate small bowl, whisk together the 3/4 cup of cold cream and the cold egg until just combined.
- Pour the wet mixture into the dry ingredients. Use a spatula to gently fold the mixture until it is just shaggy and mostly hydrated.
- Quickly and gently fold in the frozen blueberries. Mix only until the dough comes together; it should still look sticky and shaggy.
- Turn the dough out onto a lightly floured GF surface. Pat or lightly roll the dough into a round or rectangular shape, about 1 inch (2.5 cm) thick.
- Cut the dough into 8 shapes using a sharp cutter or knife. Press the cutter straight down; do not twist, as twisting prevents a good rise.
- Transfer the cut scones to the prepared baking sheet. Place the tray in the freezer for 30 minutes to re-harden the butter and hydrate the starches.
- Remove the scones from the freezer. Brush the tops with the extra tablespoon of cold cream or milk and sprinkle with demerara sugar, if using.
- Bake for 18–20 minutes, or until the tops are beautifully golden brown and the sides have fully set and risen.
- Transfer the scones to a wire rack. Allow to cool for 10 minutes before slicing open.