These gluten-free blackberry scones are buttery and filled with fresh blackberries. This easy recipe mixes up in just a few minutes for a perfect breakfast or brunch treat.
Gluten-Free Flour Blend – This recipe works well with King Arthur Gluten-Free Measure for Measure Flour and Pamela’s All Purpose Artisan Blend. Both are certified gluten-free and and contain binders like xanthan gum, guar gum and inulin, so no need to add any extra. Cup4Cup (contains milk powder) and Bobs Red Mill (not certified gf) are similar and will work too. If your flour blend does not contain one of these binders, add 3/4 tsp xanthan gum to the recipe.
Fresh Blackberries will work best in this recipe. Frozen ones tend to make baked goods too soggy. Spring and summer blackberries are likely to be the most sweet and tasty.
Sour cream – Scones are traditionally made with cream, but I am lactose-free, so I use Green Valley Creamery lactose-free sour cream. Plant-based sour creams will work too but the scones will not brown as well. Of course if you are ok with any dairy, use regular (full fat) sour cream.
The recipe includes orange juice as some of the liquid. It’s barely enough to add orange flavor, but the slight acid and sweetness is a great complement to the blackberries. If you don’t have orange juice, milk or a dairy-free milk can be used too.
A small amount of sugar is used to bring out the flavors in the blackberries and the scones. The recipe calls for 3-4 tablespoons. Use 3 Tbsp if you want just a hint of sweetness and 4 for a little sweeter. I recommend tasting one of the blackberries first. If they are tart, use the higher amount of sugar.
For a little extra pop of sweet and a pretty drizzle, make this super easy icing. It’s just powdered sugar, water and melted butter mixed together in 30 seconds. Or for an alternative, here is an Icing with No Powdered Sugar that uses coconut cream as the base and a just a touch of sweetener.
Gluten-Free Blackberry Scones
- 2 c gluten-free flour blend, plus extra for dusting*
- 3-4 Tbsp sugar
- 1 Tbsp baking powder
- ¾ tsp salt
- 6 Tbsp cold, unsalted butter
- ⅓ c orange juice or milk (dairy free subs are ok)
- ⅓ c sour cream
- 1 large egg
- 1 c powdered sugar
- 2 Tbsp water
- 1 Tbsp melted unsalted butter
Make the Scones
- Preheat the oven to 450°F and line a baking sheet with parchment.
- Cut the blackberries into quarters and lay on an absorbent towel. Blot lightly (without mushing them) to absorb some of the excess moisture.
- Whisk the dry ingredients together in a large mixing bowl. Use 3 Tbsp sugar for lightly sweetened scones and 4, for more sweet. Also if your blackberries are tart add a little extra sugar.
- Cut the butter into chunks and add to the flour mixture. Use a pastry blender or 2 forks to blend the butter into the flour. Blend until the mixture is the consistency of crumbs, Unlike pie crust or biscuits, no large chunks of butter are desired.
- Thoroughly beat the orange juice/milk, sour cream and egg together in a small mixing bowl.
- Pour the liquid ingredients into the dry and stir about 10 strokes with a wood spoon or rubber spatula.
- Add the blackberries. Gently stir until the dry ingredients are moistened and the mixture has mostly come together.
- Dust your countertop with flour. Rub a little flour on your hands, as the dough is sticky.
- Turn the dough onto the floured surface and gently pat it into a disk 1" thick and 8" across.
- Cut into 8 wedges.
- Use a spatula to transfer the wedges to the baking sheet, giving them some space in between.
- If you want your scones golden brown on top bake 12 minutes then turn the broiler on for the last 3 minutes, keeping a VERY close eye on them. Otherwise bake for 15 minutes.
- Cool the scones on the pan for 5 minutes, then transfer to a wire rack to finish cooling. Drizzle with icing (optional) when completely cooled.
Make the Icing
- This recipe will make enough icing to put a drizzle on the scones. To completely coat the tops, double the recipe. Make immediately before using as it dries out quickly.
- Use a wire whisk to mix the powdered sugar, water and melted butter together.