In a large bowl whisk together gluten free flour, sugar, baking powder, and salt. Use a pastry blender or fork to cut in chopped butter until the butter is uniformly mixed with the flour in very small, crumbly pieces.
In a small bowl whisk together sour cream, egg, and vanilla extract. First, gently stir fresh or frozen fruit into the flour mixture. Then, pour in sour cream mixture and gently combine until no flour pockets remain. The dough will be quite thick. Cover bowl with plastic wrap and refrigerate for 30 minutes while the oven preheats.
Preheat the oven to 450°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Place the dough in the center of the prepared baking sheet and shape it into a ball. Flatten the dough with your hands into a 8-inch (20 cm) disc, 1-inch (2.5-cm)–thick. If the dough is sticking, spray your fingers with cooking spray to shape. Cut the disc into 8 triangles, using a sharp knife. Use a small spatula to spread the cut scones around the baking sheet so they are about 2 inches (5-cm) apart.
If topping with sugar, brush on milk or cream and sprinkle tops with sugar. Bake on the LOWER MIDDLE rack for 16-18 minutes, rotating halfway through, until the tops and bottoms start to turn golden brown. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool.
For glaze, mix together ingredients. The glaze should be thin enough to drizzle on, but thick enough it stays on the scone. Place a piece of waxed paper under the cooling rack and then use a small spoon to drizzle glaze over the tops. Allow glaze to harden before stacking or storing.
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Blueberry lemon scones
Add 1 tablespoon lemon zest to the dry ingredients. For a lemon glaze, combine the powdered sugar with 1 tablespoon lemon juice.
Chocolate chip gluten free scones - Replace blueberries with 1 cup mini chocolate chips.
Apple cinnamon - Add 1 teaspoon cinnamon to the dry ingredients and mix in 1 1/2 cups peeled, diced apples.
Raspberry or blackberry - Use fresh or frozen berries.
How to store / freeze
They may be kept in an airtight container at room temperature up to 2 days, but will lose optimal taste and texture quickly. Refrigerating will dry out the scones, and is not recommended. If not enjoying the same day, individually wrap the scones after they have completely cooled (at least 3 hours). Transfer to a gallon freezer bag and freeze up to 3 months.Thaw on the counter for 1 hour or, for a grab-and-go breakfast, unwrap and defrost in the microwave.