2cgluten-free flour blend, plus extra for dusting*
6Tbspcold, unsalted butter
⅓corange juice or milk (dairy free subs are ok)
1Tbspmelted 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.
*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.