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Home Β» Baked Goods Β» Gluten-Free Blackberry Scones

May 30, 2021 (last updated April 12, 2022)

Gluten-Free Blackberry Scones

5 from 1 vote
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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.

Be sure to check out more if my gluten-free breakfast recipes including my flaky gluten-free rolled biscuits, gluten-free lemonade scones and grain-free almond flour banana-blueberry muffins,

3 gluten free blackberry scones with icing drizzle on wire rack. Gray and white checked napkin underneath. Meatal bowl of blackberries tipped over.

Ingredients

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.

overhead view of 3 blackberry scones on wire rack. Gray checked napkin underneath. Blackberries in lower left corner, spoon with icing on left. White background.

Icing

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.

Overheaed view of gluten-free blackberry scones with icing on baking sheet with parchment paper liner. Spoon with icing on right and blackberries in lower left. Gray checked napkin underneath.
gluten free blackberry scones with icing drizzle on wire rack. Gray and white napkin underneath.Fresh blackberries in front.

Gluten-Free Blackberry Scones

Author: Janet Harlow
Course: Baked Goods, Breakfast
Cuisine: Scottish
Servings: 8
These gluten-free blackberry scones are buttery and filled with fresh blackberries. The recipe mixes up in just a few minutes with no fancy tools needed.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins

Recommended Products

  • King Arthur Gluten-Free Measure for Measure Flour
  • Metal Pastry Blender
  • Green Valley Creamery Lactose-Free Sour Cream

Ingredients
  

Scones

  • 2 c gluten-free flour blend, plus extra for dusting*
  • 3-4 Tbsp sugar
  • 1 Tbsp baking powder
  • ΒΎ tsp salt
  • 6 Tbsp cold, unsalted butter
  • β…“ c orange juice or milk (dairy free subs are ok)
  • β…“ c sour cream
  • 1 large egg

Icing (optional)

  • 1 c powdered sugar
  • 2 Tbsp water
  • 1 Tbsp melted unsalted butter

Instructions
 

Make the Scones

  • Preheat the oven to 450Β°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.

Notes

*If you use a gluten-free flour blend that does not contain xanthan gum, guar gum or inulin, add 3/4 tsp xanthan or guar gum to the recipe with the dry ingredients.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.

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Posted In: Baked Goods, Breakfast · Tagged: berries

Comments

  1. Bec Allison says

    May 31, 2021 at 5:02 pm

    These turned out beautifully!! I didn’t have blackberries so substituted blueberries and lemon juice and rind of one lemon for orange juice β€”since lemon and blueberries just pair so well together πŸ₯°πŸ‘πŸΌ
    Thanx for the recipe!! It’s a keeper.

    Reply
    • Janet Harlow says

      May 31, 2021 at 6:16 pm

      I am so glad you enjoyed them! Thank you so much for letting me know.

      Reply

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