Gluten Free Blackberry scones


The perfect summer breakfast treat? These gluten free blackberry scones! Simple and easy, and so tasty, the kids thought they were eating dessert!

Image shows a small white plate with black trim with a gluten free blackberry scone sitting on it with a fork. Text overlay reads "Gluten free Blackberry Scones"

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. 

Image, taken from above, shows a small white plate with black trim with a blackberry scone on it. A fork with a bite of scone rests next to the scone.

A couple of 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. 

Image, taken from above, shows the ingredients for blackberry scones set out all together and ready to go.

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. 

Image, taken from above shows a food processor mixing the dry ingredients for scones

When it’s done, it should look like fine crumbs. 

Image, taken from above shows the dry ingredients with the butter cut in for blackberry scones

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.

Image, taken from above shows a glass bowl with eggs with the dry ingredients for blackberry scones

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.

Image taken from above shows dough for scones pressed into circles and ready to cut

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.

Image, taken from above, shows the dough for blackberry scones on a pan, ready to bake

Bake in a 350º oven for about 25 minutes.

Pull out, and let cool a bit.

Image shows blackberry scones on a plate with whipped cream

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

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Gluten free scones studded with juicy blackberries

  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 servings 1x




  1. Preheat oven to 350°
  2. 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.
  3. Transfer mixture to a mixing bowl,
  4. Beat eggs, and add to mixture, along with milk
  5. Coarsely chop blackberries if needed, and stir into mixture until just mixed – overmixing will result in mashed blackberries
  6. 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)
  7. Sprinkle dough with additional sugar
  8. Cut dough into 8 wedges.
  9. Separate wedges from the circle to give them space to rise
  10. 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
  11. Remove from oven and enjoy!


*Or sub asterisked ingredients with 2 cups of your favorite flour mix.

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