These blackberry scones are filled with simple ingredients and make a great breakfast or brunch recipe. Gluten-free, dairy-free and vegan.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 scones
- 2 cups gluten-free all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup granulated sugar
- 1 cup + 1 tbsp coconut milk
- 3 tbsp coconut butter melted and cooled
- 2 tbsp coconut oil melted and cooled
- 1 tsp vanilla extract
- 1 cup fresh blackberries
Preheat oven to 400F and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, cinnamon and sweetener/sugar. Set aside.
In a medium bowl, mix together 1 cup coconut milk, coconut butter, coconut oil and vanilla.
Pour wet ingredients into dry ingredients. Mix with a spoon until combined.
Gently fold in blackberries.
Pat dough into a large disk, about 1 inch thick. Slice into 8 equal triangles as you would a pizza. Carefully place on baking sheet.
Brush tops of scones with 1 tbsp of coconut milk.
Bake at 400F for 17-20 minutes, or until tops are golden brown and scones are cooked through.
Allow to cool for at least 10 minutes before serving.
Calories: 255kcal | Carbohydrates: 32g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Sodium: 152mg | Potassium: 242mg | Fiber: 5g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 4.2mg | Calcium: 99mg | Iron: 2.4mg