
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.
This gluten-free variation on a traditional blackberry scone 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
Ingredients
Instructions
Notes
Nutrition Information
Yield
8
Serving Size
1
Amount Per Serving
Calories 276Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 78mgSodium 837mgCarbohydrates 34gFiber 2gSugar 9gProtein 6g
Hi Sam,
I’m thrilled to find this recipe! I’m always looking for Gluten-free recipes the way my mom used to make…you know, without chemicals and non-foods like Xanthan Gum, etc.
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