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.

Let's make gluten-free blackberry scones together! Gather your ingredients.

Add the gluten-free flour, granulated sugar, baking powder, cinnamon, and salt to a bowl.

Whisk until combined.

Add the cold butter to the dry ingredients.

Cut the butter into the dry ingredients with a pastry cutter until it’s no larger than the size of peas.

Add the chopped blackberries to the dry ingredients.

Stir until the blackberries are covered in the flour.

In a measuring cup or a separate bowl, add the milk, egg, and vanilla extract in a large bowl.

Whisk until smooth.

Pour the milk mixture into the dry ingredients.

Mix until combined and a dough has formed.

Pat the dough into a disk about  6-7 inches in diameter, about 1.5 inches thick.

Cut the dough into 8 wedges.

Place the wedges on a baking sheet lined with parchment paper.

Brush the tops with melted butter and sprinkle with turbinado sugar.

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.

Grab the full recipe at the link below!