Gluten Free Blackberry Scones Recipe

Gluten Free Blackberry Scones

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.

Gluten Free Blackberry Scones Recipe
Gluten Free Blackberry Scones Recipe
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Nutrition Facts
Gluten Free Blackberry Scones Recipe
Amount Per Serving
Calories 295 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 174mg 58%
Sodium 672mg 28%
Potassium 350mg 10%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 5g 10%
Vitamin A 19%
Vitamin C 13%
Calcium 17%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 25 minutes
Cook Time 25 minutes
Servings
Ingredients
Gluten Free Blackberry Scones Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Gluten Free Blackberry Scones Recipe
Amount Per Serving
Calories 295 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 174mg 58%
Sodium 672mg 28%
Potassium 350mg 10%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 5g 10%
Vitamin A 19%
Vitamin C 13%
Calcium 17%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit. Mix together the flour, sugar, baking powder, baking soda and salt in a large bowl until combined.
  2. Cut the butter in to the flour mixture, until it resembles a coarse meal.
  3. Whisk together the eggs, vanilla yogurt, and vanilla. Pour the wet mixture in to the flour one. Mix until just combined.
  4. 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.
  5. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean, and the scones are lightly browned.
  6. Remove and let cool slightly before transferring to a cooling rack.
Recipe Notes

Calories: 207
Total Fat: 9.3g
Cholesterol: 58.4mg
Carbohydrate: 27g
Protein: 3.5g

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