The perfect summer breakfast treat? These gluten free blackberry scones! Simple and easy, and so tasty, the kids thought they were eating dessert!
My kids love scones, and what I love about serving them is that they’re a sweet treat, without even half the added sugar of say pancakes or waffles. Although yes, we definitely love our gluten free waffles, they’re not for every day.
Here’s the thing: if you can make biscuits, you can make these gluten free blackberry scones. I’d say they’re even easier, because you can use a food processor to cut your butter in, and while you can technically do that with gluten free biscuits too, you’re really supposed to go for flat flakes of butter in biscuits.
Scones are similar, but also completely different.
These are loaded with blackberries, and as much as my kids love blueberry scones, I think these might be their new favorite. They love the juiciness of blackberries. It’s a completely different vibe from our orange cranberry scones – which they also love. I’d say they’re just a lot more summery.
A couple tips:
- Once you add the fruit, be careful not to stir any more than necessary. The more you stir, the more your fruit breaks down and turns your dough into a sticky mess.
- You can use either fresh or frozen berries in this recipe. Frozen are a little more forgiving, because they don’t immediately break down when you stir them into your dough. But do plan on adding about 5 minutes to the baking time to account for them chilling your dough.
- Domestic blackberries, which are what you’ll most likely find in your local stores, are very large. Whether you use fresh or frozen, I’d chop them at least in half, if you’re doing smaller scones, quarter them.
- Wild blackberries are my favorite! So much flavor! Smaller seeds too. And smaller fruit, so if you’re using those, you may not need to chop them.
- Bake them on parchment paper to save yourself from having to scrub baked blackberry juice off your baking tray. It’s a lifesaver.
- Sprinkling sugar on top of your scones before baking is really optional, but it adds fun texture and sweetens them up a bit, which helps make these a treat!
I’ve found that these are just as easy to make gluten free as not. Besides using different flour, you just need to add xanthan or guar gum if you not using a mix that already incorporates it.
Gluten Free Blackberry Scones
First, get your ingredients together.
I say this a lot, but baking goes so much faster with mis en place.
Then dump your dry ingredients, and your butter, cut into chunks, into the food processor and give it a whirl.
When it’s done, it should look like fine crumbs.
Pour it all out into a mixing bowl, and stir in your beaten egg (hint: make a little well in your flour, add the egg to the center and beat it right there before mixing it in), and milk, and stir them together.
Lastly, stir in your blackberries.
Next comes prepping them for baking.
Flatten your dough into a 3/4 inch thick circle. You can do one large circle, or make mini scones by dividing your dough into two circles.
But the circles into eighths, and sprinkle them heavily with sugar (optional), then separate them from each other a bit so they have room to rise and spread out as they bake.
Bake in a 350º oven for about 25 minutes.
Pull out, and let cool a bit.
that’s all there is to it! Serve with whipped cream if desired, and enjoy!
Scroll down a bit for the step-by-step video, and printable recipe card with detailed instructions.
Gluten Free Blackberry scones
Gluten free scones studded with juicy blackberries
- Prep Time: 10 minutes
- Cook Time: 25 miinutes
- Total Time: 0 hours
- Yield: 8 servings 1x
Ingredients
- 1 cup quinoa flour*
- 1/3 cup brown rice flour*
- 2/3 cup cornstarch*
- 1 teaspoon xanthan gum
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 5 Tablespoons of butter (cold)
- 2 eggs
- 1/3 cup milk
- 1 cup blackberries
Instructions
- Preheat oven to 350°
- Combine dry ingredients in a food processor, add butter, and process until mixture resembles fine crumbs. Alternative you can cut in butter with a fork or pastry blender.
- Transfer mixture to a mixing bowl,
- Beat eggs, and add to mixture, along with milk
- Coarsely chop blackberries if needed, and stir into mixture until just mixed – overmixing will result in mashed blackberries
- Turns dough onto a greased cookie sheet, and shape into a 1” thick circle with floured hands. (you can divide dough into two circles to create mini scones)
- Sprinkle dough with additional sugar
- Cut dough into 8 wedges.
- Separate wedges from the circle to give them space to rise
- Place in the middle of the preheated oven, and bake for 25 minutes until scones are beginning to brown on the edges and are done in the middle
- Remove from oven and enjoy!
Notes
*Or sub asterisked ingredients with 2 cups of your favorite flour mix.
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