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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.
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
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 scones
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

**Use the toggle button above to turn the instruction photos on and off!

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.
    A glass mixing bowl with gluten-free flour, sugar, cinnamon, salt, and baking powder before mixing together.
  • 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.
    A glass mixing bowl with a pastry cutter that is cutting butter cubes into a gluten-free flour mixture.
  • 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.
    A glass mixing bowl with flour, little chunks of butter and blackberries that have all been mixed together.
  • 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.
    A whisk mixing together a buttermilk and egg mixture in a glass measuring cup.
  • 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.
    A glass mixing bowl filled with gluten-free blackberry scone dough.
  • 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.
    A round disk of gluten free blackberry scone dough on a cutting board lined with parchment paper.
  • Use a sharp knife to cut the circle into 8 equal wedges, like cutting a pizza.
    A round disk of gf blackberry scone dough cut into 8 wedges.
  • Transfer the wedges to the prepared baking sheet, leaving about 2 inches of space between them so they have room to expand slightly.
    An overhead view of gf blackberry scone dough wedges on a baking sheet lined with parchment paper before baking in the oven.
  • Brush the tops of the scones with 1 tablespoon (14 g) melted butter. Sprinkle with 2 teaspoons (8 g) turbinado sugar.
    A close up of wedges of gluten free blackberry scone dough on a parchment paper lined baking sheet.
  • 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.
    An overhead view of gf blackberry scones on a baking sheet lined with parchment paper.
  • 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
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