The overabundance of blackberries throughout British Columbia in the summer season results in never ending recipe variations using the sweet, rich berries. From blackberry pastries to blackberry coulis to blackberry chutney, a cook can make enough meals, sauces, dips and marinades to make Forest Gump’s companion Bubba weep (though his fetish was variations on shrimp, rather than sweet berries). This variation on a traditional scone recipe allows even those who are allergic or sensitive to wheat to partake in the seasonal bounty. If you desire to make these lactose free as well, substitute coconut or soy milk for the buttermilk, whisked with 2 teaspoons of lemon juice, and Earth Balance butter substitute, or margarine.
- 2 cups gluten-free, all-purpose self-raising flour (found in health food stores)
- ¼ cup cane sugar
- 2 tsp gluten-free baking powder
- ½ tsp gluten-free baking soda
- ½ tsp salt
- ½ cup chilled butter, cubed
- ½ cup vanilla yogurt
- 2 eggs
- 1 tsp vanilla
- 1 cup fresh blackberries
- Preheat the oven to 375 degrees Fahrenheit. Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl until combined.
- Cut the butter in to the flour mixture, until it resembles a coarse meal.
- Whisk together the eggs, vanilla yogurt, and vanilla. Pour the wet mixture in to the flour one. Mix until just combined.
- Add the blackberries and mix until they are evenly distributed. Lightly dust a baking sheet with gluten-free flour. Roll the dough in to 2-inch balls in your palms and press on to the baking sheet, making them in to flat rounds, allowing 2-inches between each.
- Bake for 20 to 25 minutes or until a toothpick inserted comes out clean, and the scones are lightly browned.
- Remove and let cool slightly before transferring to a cooling rack.
Total Fat: 9.3g