Gluten-Free Blackberry Scones

These gluten-free blackberry scones are made with fresh, juicy blackberries and a buttery, flaky pastry. They’re perfect for a gluten-free breakfast or snack with a cup of coffee or tea! Have these scones on the table in under an hour.
An overhead view of gluten free blackberry scones on a wire cooling rack lined with parchment paper and a bowl of blackberries to the side.
A close up of a gluten-free blackberry scone on a piece of parchment paper with more scones and fresh blackberries in the background.

These gluten-free blackberry scones are such a great breakfast treat! Made with fresh blackberries, these scones are slightly sweet and a little tart. The perfect combination. 

Made with a gluten-free flour blend, blackberry scones are flaky and tender, but not at all dry thanks to the richness added from a single egg. 

Enjoy these delicious gluten-free blackberry scones on their own or with your favorite jam or butter spread! Don’t forget to serve with a cup of coffee!

You’ll love this recipe because:

  • It’s quick. While scones may seem fancy and only something you can get at your local bakery or coffee shop, they’re actually quite simple to make at home. They use a few core ingredients you probably already have in your refrigerator and pantry. The method is quite simple, just cut the butter into the dry ingredients, add the wet ingredients, and mix together to form a dough. Then, just cut and bake!
  • They’re versatile. No blackberries? Use raspberries or blueberries instead. Love lemon? Add a tablespoon of lemon zest. Have a sweet tooth? Add a simple glaze, like the one from my gluten-free blackberry muffins recipe, to drizzle over the scones after they come out of the oven.
  • It’s gluten-free! If you have celiac disease or gluten sensitivity, you know how challenging it can be to find delicious gluten-free baked goods that aren’t dry and grainy. They’re so tender and buttery, you won’t be able to tell they’re gluten-free!


Ingredients in small bowls to make gluten free blackberry scones including turbinado sugar, cold butter, blackberries, baking powder, gluten-free flour blend, salt, milk, cinnamon, sugar, egg, melted butter, and vanilla extract with text overlays over each ingreidnet.

Ingredient Notes

  • Gluten-free flour blend – I tested this recipe using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag. This is a gluten-free flour blend that is made of brown rice flour, white rice flour, sorghum flour, tapioca flour, potato starch and xanthan gum. I cannot guarantee that other brands of gluten-free flour blends work in this recipe as I have not tested them. 
  • Xanthan gum – Xanthan gum is often added to gluten-free flour blends to help improve their texture and elasticity. As mentioned above, Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour already contains xanthan gum so you will not need to add it. If your gluten-free flour blend doesn’t already contain xanthan gum, you can add 1/4 teaspoon to the recipe to help your scones hold together better.
  • Blackberries – Fresh blackberries are the star of this recipe, but you can also use frozen blackberries if it’s not blackberry season or if fresh ones aren’t available. No need to thaw the blackberries for using, in fact they’ll blend into the scone dough easier without the juices seeping into the dough. I typically like to cut my fresh blackberries into 2-3 pieces because I like there to be more blackberries throughout the scones. However, if you’re using frozen blackberries, you may not be able to do cut the blackberries so you can just add them whole into the recipe. 
  • Butter – Cold, unsalted butter is best for making scones, as it helps create the flaky, buttery texture that’s characteristic of scones. Cube the butter into ¼-inch square pieces and freeze it for about 10 minutes before using. This makes sure it’s really cold without being too hard to work into the dry ingredients. The butter should end up being about the size of a pea when cut into the dry ingredients. 
  • Milk –  I prefer to use whole milk for this recipe, but you can also use buttermilk or almond milk, too. I like whole milk because it’s something I always have on hand, whereas I don’t always have buttermilk in the house. I’ve also used unsweetened almond milk when I make this recipe dairy-free. The result isn’t quite as fluffy as the whole milk, but still delicious! 
  • Egg – One large egg adds some richness to the scone. I’ve also made this recipe without egg, so if you have an egg intolerance that’s okay! Without the egg, the scones are a little more crumbly and not as rich. You will probably 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 – To give the scones that golden hue on top and to help the turbinado sugar adhere to the dough, I like to use melted butter. A tablespoon is all you need and you most likely won’t use the whole amount. You could also use egg wash or buttermilk if you prefer. 
  • Turbinado sugar – When sprinkled on top of scones before baking, turbinado sugar adds a delicious crunchy texture and a subtle sweetness to the scones. Using turbinado sugar on top of scones is also a great alternative to traditional granulated sugar, which can melt and create a sticky mess on top of the scones during baking. Turbinado sugar mostly holds its shape when heated in the oven.

When making gluten-free scones, it’s important to measure your gluten-free flour blend properly. Using too much flour will result in a very dense scone. The easiest way to do this is by using a food scale and measuring the flour in grams, as provided in the recipe.

If you must use a measuring cup, spoon the flour into the measuring cup and level it off with a flat surface. Never scoop the measuring cup directly into the bag of flour, which will pack too much flour into the measuring cup.

Step-by-Step instructions

These gluten-free blackberry muffins are so easy to make with a few simple ingredients. The basic method is to cut the butter into the dry ingredients, add the blackberries, and then pour in the web ingredients. Then, just slice into wedges and then bake in the oven until golden brown.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

A glass mixing bowl with a gluten-free flour mixture and a whisk.
Add the gluten-free flour, granulated sugar, baking powder, cinnamon, and salt to a bowl. Whisk until combined.
An overhead view of a glass mixing bowl with a gluten-free flour blend topped with cubes of cold unsalted butter.
Add the cold butter to the dry ingredients.
A closeup of butter that has been cut into a gluten-free flour blend with a pink spatula on the side.
Cut the butter into the dry ingredients with a pastry cutter until it’s no larger than the size of peas.
A glass mixing bowl with flour, little chunks of butter and blackberries that have all been mixed together.
Add the blackberry pieces to the dry ingredients and stir until the blackberries are covered with the flour.
A whisk mixing together a buttermilk and egg mixture in a glass measuring cup.
In a measuring cup or a separate bowl, add the milk, egg, and vanilla extract in a large bowl. Whisk until smooth.
An overhead view of gluten-free flour mixed with fresh blackberries that has a buttermilk mixture poured over it.
Pour the milk mixture into the dry ingredients.
A glass mixing bowl filled with gluten-free blackberry scone dough.
Mix until combined and a dough has formed. If the dough is still too dry, add an additional tablespoon of milk at a time until no more loose flour is in the bottom of the bowl.
A round disk of gf blackberry scone dough cut into 8 wedges.
Pat the dough into a disk about 6-7 inches in diameter, about 1.5 inches thick. Cut the dough into 8 wedges.
A close up of wedges of gluten free blackberry scone dough on a parchment paper lined baking sheet.
Place the wedges on a baking sheet lined with parchment paper. Brush the tops with melted butter and sprinkle with turbinado sugar.
An overhead view of gf blackberry scones on a baking sheet lined with parchment paper.
Bake 18-20 minutes, until golden brown and cooked through. Allow to cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.

Recipe FAQs

Can I substitute other types of fruit for blackberries? 

Yes, you can substitute other types of fruit for blackberries in your scone recipe. Blueberries, raspberries, strawberries, or a combination of these fruits work well in scones.

How do I prevent my scones from becoming dry?

To prevent your scones from becoming dry, make sure not to over mix your dough, and avoid overbaking your scones. The scone dough does not need to be smooth, it should be scraggly. Mix the dough together just until there is no more loose flour on the bottom of the bowl.

What is the difference between a scone and a biscuit?

While scones and biscuits are similar in appearance and texture, there are a few key differences between the two. Scones are typically slightly sweeter than biscuits, and may contain fruit or other flavorings. Additionally, scones are often served with jam, clotted cream, or other accompaniments, while biscuits are often served with savory dishes. Further, scones typically contain an egg and biscuits do not. However, I often make scones without an egg and you will sometimes find recipes omitting the egg as well. 

hints & tips

  • When making scones, it’s important to keep your ingredients as cold as possible. This helps to ensure that your scones will be light and tender, rather than dense and heavy. You can achieve this by using cold butter and cream, and refrigerating your dough before baking.
  • While you can use frozen blackberries in your scones, using fresh berries will give you the best flavor and texture. Look for ripe, plump blackberries at your local farmer’s market or grocery store.
  • Add just enough liquid to mix the scone dough together. I like to add the minimum amount of milk, ⅓ cup, and then if I cannot mix the dough together into a mass, I add a tablespoon of milk at a time, drizzling the milk over the dry areas to let it absorb the moisture. Mix until you no longer have loose flour in the bottom of the bowl.
  • When mixing your dough, be careful not to overwork it. Overmixing can result in tough, dry scones. Mix your dough just until it comes together, and handle it as little as possible.
  • When cutting your scones, use a sharp knife or a pastry cutter to ensure that they are cut evenly. This will help them to bake evenly and ensure they are all cooked in the same amount of time. 

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. 
A gluten free blackberry scone cooling on a wire cooling rack with fresh blackberries and more scones surrounding it.

Serving suggestions

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

An overhead view of gluten free blackberry scones on a wire cooling rack lined with parchment paper and a bowl of blackberries to the side.

Gluten-Free Blackberry Scones

These gluten-free blackberry scones are made with fresh, juicy blackberries and a buttery, flaky pastry. They’re perfect for a gluten-free breakfast or snack with a cup of coffee or tea! Have these scones on the table in under an hour.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 scones
Calories: 283kcal
Author: Megan


  • 2 cups gluten-free flour blend (288g (I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour))
  • 1/2 cup granulated sugar (100g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter (cold and cubed (85g))
  • 1/3 – 1/2 cup whole milk
  • 1 large egg (50g)
  • 1 teaspoon vanilla extract
  • 1 pint fresh blackberries (cut in half (6 oz, 170g, about 1 1/2 cups total))
  • 1 tablespoon melted butter
  • 2 teaspoons turbinado sugar


  • Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, ground cinnamon and salt.
  • Using a pastry cutter or your two knives, cut the cold butter into the flour mixture until the mixture is crumbly and the butter is about the size of peas.
  • Add the fresh chopped blackberries to the flour mixture, and toss until they are coated with the flour mixture.
  • In a separate small mixing bowl, whisk together 1/3 cup of the milk, the egg, and the vanilla extract.
  • Pour the milk/egg mixture into the gluten-free flour mixture, and stir to combine. If the dough is still too dry, add more milk, a tablespoon at a time. Do not add too much milk, you should just be able to mix it all together with no more loose flour on the bottom of the bowl. Try not to overwork the dough or the blackberries will bleed into the dough and the scones will turn out dense.
  • Turn the dough out onto a lightly floured surface and shape it into a circle that is about 1.5 inches thick, and 6-inches wide. Scones do not rise very much so you want to make sure that the dough is tall.
  • Cut the circle into 8 equal wedges.
  • Transfer the wedges to the prepared baking sheet, leaving about 2 inches of space between them.
  • Brush the tops of the scones with the melted butter and sprinkle with turbinado sugar.
  • Bake the scones in the preheated oven for 18-20 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
  • Remove the scones from the oven and allow them to cool for at least 10 minutes before serving.


  • This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in the blue bag. I cannot guarantee that other flour blends work as I have not tested them.
  • Bob’s Red Mill 1-to-1 Gluten-Free Baking flour already contains xanthan gum, so you will not need to add it to this recipe. If you are using a different gluten-free flour blend that does not contain xanthan gum, you will need to add it. I recommend using 1/2 teaspoon xanthan gum.
  • For best results, measure your gluten-free flour by using a food scale and using the metric measurements provided in the recipe. A food scale is only about $10 and will provide you with very accurate results. Gluten-free ingredients are expensive, so making sure that your measurements are as accurate as possible is very important so you can have great results in your gluten-free baking.
  • If you have celiac disease or are on a gluten-free diet, always be sure to double check your ingredients to ensure that they are gluten-free and that manufacturing practices have not changed. 


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
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about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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  1. Marie Gillespie says:

    I was lucky enough to eat these Blackberry scones that Megan shared with me. They are super delicious…and great to know they are healthy. And the study abroad story to go with them is truly memorable!

    1. Yay! So glad you liked them!

  2. Anna DeLuna says:

    These are darling! I used to love scones and simply don’t them anymore because I will eat the whole batch!

    1. Thanks Anna! I will say I ate wayyyyy too many. I think they would freeze well so next time I’ll try that so I can enjoy a nice treat every once in awhile!

    1. Thanks Jessica! I hope you do 🙂 let me know how they turn out!

    1. Thanks Kari! I agree! These would be perfect with a cup of tea 🙂

  3. I have a major weakness for scones with coffee. I tend to create epic failures when I attempt baking, so this is super impressive in my book! Thanks for linking up on Tuesday!

    1. Thanks so much Kim! I love linking up with your party on Tuesdays! 🙂

  4. These look amazing. i made scones with a gf baking mix and they turned out well, but I would like to try these. Thanks for posting.

    1. Thanks Janice! Let me know how they turn out if you try them 🙂 they’ve become a favorite in my house!