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

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
Prep Time 15 mins
Cook Time 15 mins



  • 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
  • c orange juice or milk (dairy free subs are ok)
  • c sour cream
  • 1 large egg

Icing (optional)

  • 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.


*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.