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Gluten-Free Blackberry Scones Recipe

Name: Gluten Free Blackberry Scones Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8
Ingredients: 2 cups gluten-free, all-purpose self-raising flour (found in health food stores); 1/4 cup cane sugar; 2 tsp gluten-free baking powder; 1/2 tsp gluten-free baking soda; 1/2 tsp salt; 1/2 cup chilled butter, cubed; 1/2 cup vanilla yogurt; 2 eggs; 1 tsp vanilla; 1 cup fresh blackberries

Samantha Lowe

August 29, 2012

The overabundance of blackberries throughout British Columbia in the summer season results in never ending recipe variations using the sweet, rich berries.

fresh blackberries

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.

Makes 8 Scones

Gluten Free Blackberry Scones Recipe

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

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.

Ingredients

2 cups gluten-free, all-purpose self-raising flour (found in health food stores)
1/4 cup cane sugar
2 tsp gluten-free baking powder
1/2 tsp gluten-free baking soda
1/2 tsp salt
1/2 cup chilled butter, cubed
1/2 cup vanilla yogurt
2 eggs
1 tsp vanilla
1 cup fresh blackberries

Instructions

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.

Notes

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.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 276Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 78mgSodium 837mgCarbohydrates 34gFiber 2gSugar 9gProtein 6g

3 COMMENTS

satinka February 14, 2013 At 3:50 PM

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.

Reply
Do You Eat Seasonally Savvy? - Greener Ideal February 25, 2014 At 7:13 PM

[…] asparagus and tomatoes can enhance your entrée; and summer is the perfect season for a sweet berry-based dessert. Stay the course on your treasure hunt for quality seasonal produce: there’s a healthier, sexier, […]

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Lola Duncan August 25, 2021 At 8:52 AM

Below recipe you give a sub for df buttermilk. Yet I see no buttermilk listed in ingredients.

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