Gluten-Free Blackberry Scones

These gluten-free blackberry scones are made with fresh blackberries that make them slightly sweet and a little tart. The scones are flaky and tender, not dry, thanks to the richness from an egg and cold butter.

Enjoy these scones on their own or with your favorite jam or butter. They’re great with a cup of coffee!

Ingredients

Ingredient Notes

• Gluten-free Flour – I’ve tested this recipe with Bob’s Red Mill 1-to-1 (blue bag), which already contains xanthan gum. I haven’t tested other blends so I can’t guarantee results. Weigh your flour (280g) for best results instead of scooping into measuring cups.
• Blackberries – I like to cut fresh blackberries into 2-3 pieces so there are more berries throughout the scones. Frozen blackberries will work if not in season.
• Butter – Cold unsalted butter creates flaky layers. Cube into 1/4-inch pieces and freeze for 10 minutes before using. Cut into the flour until pieces are about the size of peas.
• Milk –  Whole milk, buttermilk, or unsweetened almond milk all work. I use whole milk because I always have it on hand. Almond milk makes the scones slightly less fluffy but still delicious.
• Egg – One large egg adds some richness to the scone. I’ve also made this recipe without egg, and the scones are a little more crumbly and not as rich. You will need to increase the milk by 2-3 tablespoons if you do not use the egg. Start with the lowest amount of milk in the recipe and then add a tablespoon more at a time until you can mix the dough together. 
• Melted Butter – Brushed on top before baking to help the turbinado sugar stick and give the scones a golden color. You can use egg wash or buttermilk instead.
• Turbinado sugar – Adds a crunchy texture on top. Holds its shape when baked, unlike granulated sugar which melts and gets sticky.

Recipe FAQs

Storage Instructions

• Storage: Blackberry scones can be stored in an airtight container at room temperature for up to 2-3 days.
• Freezer Option: For longer storage, you can freeze them in an airtight container or a resealable plastic bag for up to 2-3 months.
• Defrost: Let frozen scones sit out at room temperature for about an hour, until they are soft in the center again. 

Serving Suggestions

Serve these scones for brunch alongside my gluten-free quiche with bacon and gruyere and gluten-free cinnamon rolls. Set everything out buffet-style so guests can choose what they want. The scones and cinnamon rolls can sit at room temperature while the quiche stays warm, making this an easy spread to manage.

5 from 1 vote

Gluten-Free Blackberry Scones

These gluten-free blackberry scones are flaky and tender with fresh blackberries throughout. They're lightly sweetened and brushed with butter and turbinado sugar before baking for a crunchy top. Serve them plain or with jam and butter.

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Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 scones

Cook ModePrevent your screen from going dark

Metric – US Customary

Ingredients

For the Scones:

• ▢ 2 cups (280 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag)
• ▢ ½ cup (100 g) granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon salt
• ▢ 6 tablespoons (84 g) unsalted butter - cold and cubed
• ▢ 6 oz (170 g) fresh blackberries - cut in half (about 1 ½ cups total)
• ▢ ½ cup (120 g) whole milk - start with ⅓ cup and add more as needed
• ▢ 1 (50 g) large egg
• ▢ 1 teaspoon vanilla extract

For Topping:

• ▢ 1 tablespoon (14 g) melted butter
• ▢ 2 teaspoons (8 g) turbinado sugar

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Instructions

• Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper. Set aside.
• In a large mixing bowl, whisk together 2 cups (280 g) gluten-free flour blend, ½ cup (100 g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon ground cinnamon and ½ teaspoon salt until combined.
  
• Add 6 tablespoons (84 g) unsalted butter (cold and cubed) to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until the mixture is crumbly and the butter pieces are about the size of peas. Some larger pieces are fine. Work quickly so the butter stays cold.
  
• Add 6 oz (170 g) fresh blackberries to the flour mixture and toss until they are coated with the flour. This helps prevent the berries from bleeding too much into the dough.
  
• In a separate small bowl, whisk together ⅓ of the ½ cup (120 g) whole milk, 1 (50 g) large egg, and 1 teaspoon vanilla extract until smooth.
  
• Pour the milk mixture into the flour mixture and stir with a fork or wooden spoon to combine. The dough should be scraggly, not smooth. If there's still loose flour on the bottom of the bowl and the dough won't come together, add more milk 1 tablespoon at a time, drizzling it over the dry spots. Stop when you can form a mass with no more loose flour in the bowl. Don't overwork the dough or the blackberries will bleed and the scones will turn out dense.
  
• Turn the dough out onto a lightly floured surface. Shape it into a circle about 1.5 inches thick and 6 inches wide. The dough should be thick because scones don't rise much.
  
• Use a sharp knife to cut the circle into 8 equal wedges, like cutting a pizza.
  
• Transfer the wedges to the prepared baking sheet, leaving about 2 inches of space between them so they have room to expand slightly.
  
• Brush the tops of the scones with 1 tablespoon (14 g) melted butter. Sprinkle with 2 teaspoons (8 g) turbinado sugar.
  
• Bake the scones in the preheated oven at 425℉ for 18-20 minutes, until the scones are golden brown and a toothpick inserted into the center comes out clean.
  
• Remove from the oven and let cool on the baking sheet for at least 10 minutes before serving.

Notes

• Gluten-Free Flour: This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag), which contains xanthan gum. Weigh flour for best results (280g). Other flour blends may not work the same.
• Keep Butter Cold: Cold butter is essential for flaky scones. Cube the butter and freeze for 10 minutes before using. Cut into flour until pea-sized. If butter starts to soften while working, put the bowl in freezer for 5 minutes.
• Storage: Room temp 2-3 days in airtight container. Freeze up to 2-3 months in airtight container or freezer bag. Thaw at room temp 1 hour or warm in 300°F oven 5-10 minutes.

Nutrition

Calories: 283kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 172mg | Potassium: 275mg | Fiber: 6g | Sugar: 18g | Vitamin A: 479IU | Vitamin C: 12mg | Calcium: 122mg | Iron: 2mg