Gluten Free Blueberry Scones

These gluten-free blueberry scones are light, flaky, and bursting with juicy blueberries.

Ingredients - Serves 8

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, and salt.
Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
Stir in the granulated sugar.
In a separate bowl, whisk together the egg, vanilla extract, and almond milk.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the fresh blueberries.
Transfer the dough onto a lightly floured surface and shape it into a circle, about 1-inch thick.
Cut the dough into 8 wedges and place them onto the prepared baking sheet.
Bake for 18-20 minutes, or until the scones are golden brown and cooked through.
Remove from the oven and let the scones cool on a wire rack.
Dust with powdered sugar before serving.