The best thing that’s ever happened to your morning and your cup of joe: Gluten-Free Dairy-Free Blueberry Oatmeal Scones.
Ladies and gentlemen, start your coffee makers.
Your morning brew has finally met its perfect match – Gluten-Free Blueberry Oatmeal Scones.
I recently found myself with more blueberries than I knew what to do with (tough life over here, I know) but knew that I needed to do something great with them. Not bake a batch of ho-hum regular ol’ blueberry muffins. Not simply add them into pancakes. Not blend them to my morning smoothie.
Something great. Something worthy of a dunk in my precious coffee.
What’s wrong with blueberry muffins – the usual go-to blueberry baked good – you ask? Well, nothing, really. It’s just that – please don’t judge me – blueberry muffins might be my least favorite muffin ever. They’re just so basic (but not #basic, if you know what I mean). Am I the only one alone in thinking this? When people rave about blueberry muffins, to me, it’s like they’re raving about vanilla ice cream. Sure, it can be yummy. But rave worthy?
If you’re thinking that a Blueberry Scone doesn’t sound like that far of a cry from a Blueberry Muffin trust me when I say they are worlds different. W O R L D S.
Scones are a little less sweet, a little more crumby, and perfect for pairing. In fact, scones were invented for tea time enjoyment, so if that doesn’t scream perfect coffee mate (the American equivalent of tea), I don’t know what does!
One of the best things about these gluten-free blueberry oatmeal scones is that they are about as low fuss as scones can be. No crazy, fancy ingredients, and no special equipment required (looking at you, pastry blender).
They come together quickly and easily in the bowl of a food processor. Yes, in a food processor. Sure, it may be a bit uncouth, and pastry chefs all over the world are probably clutching their chests in horor, but it works, and is so much less work. I mean, you’d have to pulse the gluten-free rolled oats in the food processor for this anyways, so really I’m just saving you a bowl and a step. You’re welcome 😉
Plus, if you’re making these to go with your coffee, and you’re anything like me, you need these to be as simple as possible because taking on anything before coffee can be a bit disastrous. Amen?
A few extra tips for success:
Make sure your butter comes straight from the freezer and be very careful not to overmix the dough. The butter should just barely incorporate into the flour mixture for scone perfection, which is the equivalent of a few short pulses in the food processor. Like 3-4. You might be tempted, but do not over mix!
For the blueberries – even if you are working with fresh – you’ll want to make sure they have done a stint in the freezer as well for at least an hour before working them into your dough. They’re delicate little guys, and if you freeze them a bit, they’ll be much less likely to get smashed while you’re (very gently) folding them into your scone dough.
These scones are the perfect taste, texture, and while they are a product of summer bounty, they know no season. They are light and bright enough for a cheery summer breakfast or snack, but warm and comforting enough to be your new fall go-to.
Seriously, my coffee has never had a better mate.
- 1 ¼ cup gluten-free all-purpose flour blend
- 1 teaspoon xanthan gum (omit if your blend contains it)
- ¼ cup brown sugar
- 3 Tablespoons sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup certified gluten-free rolled oats (not quick oats)
- 6 Tablespoons dairy-free butter, cut into small cubes and frozen*
- 1 egg
- 1 teaspoon vanilla
- ⅓ cup almond milk + 2 teaspoons, divided**
- 1 cup blueberries, frozen for at least one hour
- 1 Tablespoons coarse sugar
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a baking mat.
- In a food processor, combine gluten-free flour, xanthan gum (if needed), sugars, baking powder, baking soda, and salt. Pulse until combined.
- Add certified gluten-free oats and frozen dairy-free butter and quickly pulse 4-5 times or until butter is just incorporated into the flour mixture.
- In a separate large bowl, mix egg, vanilla, and ⅓ cup almond milk together well.
- Add the dry mixture to the wet mixture and gently stir until combined.
- Turn the dough out onto your baking sheet and knead a few times with your hands. Sprinkle the blueberries evenly over the top of the dough, and very gently fold them into the dough, kneading a few more times, forming the dough into a circle - about ¾ inch thick and 8 inches in diameter. Cut the circle into 8 wedges using a knife.
- Drizzle the remaining 2 teaspoons of almond milk over the top of the scones, and smooth out on the surface with your hand. Sprinkle the coarse sugar over the top of the scones evenly.
- Bake for 20-25 minutes, or until golden brown and cooked through.
** You can substitute any other milk of your choice in place of the almond milk, including dairy milk