Blueberry Scones

butter and dry ingredients in a food processor
sheeting in the butter by hand
final butter size
blueberries in dry ingredients
gluten free blueberry scone dough
portioned gluten free blueberry scone dough


A warm gluten free scone. Yum! They have a lovely crisp, golden crust with a rich, buttery flavor and light, fluffy texture. They are delicious served with Devonshire Cream, butter, jam or lemon curd. Although blueberry is a classic, scones are such a simple vehicle to make any flavor you want.


3⁄4 c
Buttermilk (Might use up to 1 C.)
3 oz
Butter (Cold, Cut into Cubes)
2 c
Cheatin' Wheat Pancake Mix
1⁄2 t
Baking Powder
1 c
Blueberries (Fresh or Frozen)
3 T
Heavy Cream (For Brushing)
Prep time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes


Preheat oven to 400 degrees F.

Pulse pancake mix, baking powder and butter in a food processor until the texture of coarse meal with a few pea sized pieces. (You can use your fingers for this as well).

Transfer to a mixing bowl, toss in the blueberries and stir in the buttermilk until a shaggy dough forms. "Knead" very gently to bring together - the dough will be a little sticky.  Be careful not to mash or bruise the blueberries because their strong color will bleed into the dough.

Divide dough into two equal pieces. Press dough out on a lightly floured surface (we use sweet rice flour) until 3/4" thick (or whatever thickness you want). Use cutter to punch out rounds or cut dough into triangles.

Place scones on parchment lined sheet tray, brush with cream or melted butter, sprinkle with salt or sugar or both, and bake until golden brown - about 20 minutes