Gluten Free Blackberry scones
Gluten free scones studded with juicy blackberries
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
Ingredients
Scale
- 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.