These delicious gluten-free blackberry scones are topped with an easy icing for a sweet finish! Take advantage of blackberry season to make these blackberry lemon scones, the perfect summer breakfast, snack or dessert! Totally dairy-free too, but no one would care! Go bake a batch today!
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Jump to:
- Summer Means Blackberry Season!
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions
- How to Make Gluten-Free Blackberry Scones (Step by Step):
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Gluten-Free Berry Recipes You’ll Enjoy:
- Gluten-Free Desserts to Make:
- Gluten-Free Blackberry Scones (Dairy-Free)
Summer Means Blackberry Season!
In the United States and Europe, prime blackberry season is during the months of July and August (occassionally there may be some early bloomers in June).
Unlike blueberries, which seem to be available all-year round these days, blackberries only make their appearance during the height of summer. So catch these black beauties when you can!
Eat them as they are, make blackberry jam, bake some blackberry muffins, enjoy them in a blackberry cobbler, or make some blackberry scones!
TIP: Ripe blackberries are dark black and plump, so make sure you choose the right ones (especially if you’re picking them at the blackberry farm)!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for these delicious gluten-free blackberry scones are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing this simple recipe for lemon blackberry scones is as simple as mixing the wet and dry ingredients to get the scone dough, into which you fold in the blackberries. Then simply let the dough chill before cutting into pieces and baking! It doesn’t get any easier than this!
- Totally Gluten-Free & Dairy-Free: The best part is that this blackberry lemon scones are 100% gluten-free and dairy-free, which means that even those with Celiac disease or with gluten or lactose intolerances can enjoy them without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free blackberry scones recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
For the Blackberry Scones:
For the Optional Icing:
Recipe Notes + Substitutions
- Gluten-Free Flour: Make sure to use a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients better bind together. If your gluten-free flour blend does not already include it, make sure to add it in for best results.
- Brown Sugar: I used dark brown sugar, but feel free to use cane sugar, light brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Baking Powder: Since baking powder is the only leavening agent here, make sure to add it in to help the batter rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Butter: I used unsalted dairy-free butter (vegan butter) to keep the recipe dairy-free. You may also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use unsalted regular butter instead.
- Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
- Egg: The egg helps to bind the ingredients together, so make sure you include it. I have not tried making this recipe without egg, so I don’t know how that would turn out.
- Lemon Zest: Make sure to use freshly grated lemon zest for the best flavor. Alternatively, you may also use orange zest if you prefer.
- Vanilla Extract: Vanilla extract add a bit more flavor to these blackberry scones, so make sure to add it in!
- Blackberries: I like using fresh blackberries when they are in season (make sure to get ripe, juicy blackberries that are dark black in color). If you don’t have access to fresh berries, go ahead and use frozen blackberries if that’s what you have (if using frozen berries, make sure to defrost the berries and then drain them of any excess water).
- Powdered Sugar: Powdered sugar (also known as icing sugar or confectioner’s sugar) is very fine sugar and dissolves easily when mixed with the melted butter to create the icing. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Water: I used filtered water, but you may also use lemon juice instead.
How to Make Gluten-Free Blackberry Scones (Step by Step):
1. Whisk Dry Ingredients
In a large mixing bowl, whisk the gluten-free all-purpose flour, light brown sugar, baking powder and salt together until combined.
2. Cut Cold Butter into Flour Mixture
Using a pastry cutter or two knifes, cut the cubed solid dairy-free butter into the flour mixture until you get the texture of wet sand.
3. Whisk Wet Ingredients
In a separate medium bowl, whisk the heavy cream, egg, lemon zest and vanilla extract until combined.
4. Add Wet Ingredients to Dry Ingredients
Add the liquid ingredients to the bowl with the dry mixture and mix well to get the dough (the dough may be pretty wet and sticky, that’s ok).
5. Fold in Blackberries
Gently fold in the blackberries until evenly distributed.
6. Shape Dough into a Ball
Use gluten-free floured hands to shape the dough into a small round ball.
(TIP: the dough will be very wet and sticky, but that’s fine).
7. Chill Dough
Place dough ball in a bowl and cover with plastic wrap. Chill dough for 15 to 20 minutes in the refrigerator until slightly hardened and easier to handle.
If necessary, chill a little longer until dough is no longer sticky.
8. Shape Dough into Round Disc
Once the dough is no longer sticky, use gluten-free floured hands to shape it into an 8 inch round circle and flatten it very slightly until 1-inch thick circle.
9. Cut Dough into Triangles
Using a sharp knife or bench scraper that has been floured with gluten-free flour, cut the dough into 8 even triangle wedges (like you would slice a pizza).
Cover the dough wedges with plastic wrap and let them chill in the refrigerator for 20 to 30 minutes while the oven preheats.
10. Preheat and Line
Preheat the oven to 350F and adjust the oven rack to the center position. Line a large baking tray with parchment paper.
11. Transfer Scones to Baking Sheet
Once dough wedges have rested, transfer them to the prepared baking sheet, making sure to leave plenty of space between each scone (the dough will expand as it bakes).
12. Brush Top of Dough with Cream and Sprinkle with Sugar
Use a pastry brush to gently brush the top of the scone dough with remaining heavy cream and sprinkle with light brown sugar.
13. Bake Until Golden Brown
Bake the scones for 25 to 30 minutes until the edges are golden brown.
14. Let Cool Completely
Allow the scones to cool for at least 10-15 minutes on a cooling rack before drizzling with icing.
15. Make Icing (If Using)
If you wish to drizzle icing on top, prepare the icing by whisking the powdered sugar with water and melted butter until combined.
16. Drizzle with Icing
Drizzle the completely cooled gluten-free scones with the icing in thin lines.
Dish by Dish Tips/Tricks
- Use Fresh or Frozen Berries: I like using fresh blackberries when they are in season, but if you don’t have access to fresh berries, go ahead and use frozen blackberries if that’s what you have (if using frozen berries, make sure to defrost the berries and then drain them of any excess water).
- Swap Out Blackberries for Other Berries: If you don’t have blackberries on hand, feel free to use other berries such as blueberries, raspberries or strawberries.
- Not a Fan of Berries: If you aren’t big on berries, but prefer chocolate instead, you can also make these gluten-free scones with dairy-free chocolate chips instead.
- Make Sure to Chill Dough: Gluten-free scone dough is different from the dough for traditional scones in the sense that gluten-free dough tends to be wet and sticky and hard to handle (but that’s the texture you need if you want tender scones). That’s why it’s essential to chill the dough before shaping and cutting it into pieces as it will make the dough easier to manage, plus it will hold its shape better when baked.
Recipe FAQs:
To store, place these gluten-free dairy-free blackberry scones in an airtight container or cover in plastic wrap and store for up to 3 days in the refrigerator. Warm scones up slightly in the oven before eating.
Other Gluten-Free Berry Recipes You’ll Enjoy:
Gluten-Free Desserts to Make:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Blackberry Scones (Dairy-Free)
- Total Time: 1 hour 35 minutes
- Yield: 8 scones 1x
- Diet: Gluten Free
Description
These delicious gluten-free blackberry scones are topped with an easy icing for a sweet finish! Take advantage of blackberry season to make these blackberry lemon scones, the perfect summer breakfast, snack or dessert! Totally dairy-free too, but no one would care! Go bake a batch today!
Ingredients
FOR THE BLACKBERRY SCONES:
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 3/4 cup brown sugar + more for sprinkling on top of batter
- 2 teaspoons baking powder
- 1/4 teaspoon salt (omit if using salted butter)
- 1/2 cup unsalted dairy-free butter (113g), cold and cubed
- 1/2 cup dairy-free heavy cream + more for brushing
- 1 large egg, beaten
- 1 tablespoon freshly grated lemon zest (approx. from 1 large lemon)
- 1 teaspoon vanilla extract
- 1 cup fresh blackberries
FOR THE ICING (Optional):
- 1 cup powdered sugar
- 2 tablespoons water
- 1 tablespoon melted unsalted dairy-free butter
Instructions
- Whisk Dry Ingredients: In a large mixing bowl, whisk the gluten-free all-purpose flour, light brown sugar, baking powder and salt together until combined.
- Cut Butter into Flour Mixture: Using a pastry cutter or two knifes, cut the cubed solid butter into the flour mixture until you get the texture of wet sand.
- Whisk Wet Ingredients: In a separate bowl, whisk the heavy cream, egg, lemon zest and vanilla extract until combined.
- Add Wet to Dry Ingredients: Add the wet ingredients to the bowl with the dry ingredients and mix well to get the dough (the dough may be pretty wet and sticky, that’s ok).
- Fold in Blackberries: Gently fold in the blackberries until evenly distributed.
- Shape Dough into Ball: Use gluten-free floured hands to shape the dough into a small round ball (the dough will be sticky, but that’s fine).
- Chill Dough: Place dough ball in a bowl and cover with plastic wrap. Chill dough for 15 to 20 minutes in the refrigerator until slightly hardened and easier to handle. If necessary, chill a little longer until dough is no longer sticky.
- Shape Dough into Round Disc: Once the dough is no longer sticky, use gluten-free floured hands to shape it into an 8-inch round circle and flatten it very slightly until 1-inch thick.
- Cut Dough into Triangles: Using a gluten-free floured knife or bench scraper, cut the dough into 8 even triangle wedges (like you would slice a pizza). Cover the dough wedges with plastic wrap and let them chill in the refrigerator for 20 to 30 minutes while the oven preheats.
- Preheat and Line: Preheat the oven to 350F and adjust the oven rack to the center position. Line a large baking sheet with parchment paper.
- Transfer Scones to Baking Sheet: Once dough wedges have rested, transfer them to the parchment-lined baking sheet, making sure to leave plenty of space between each scone (the dough will expand as it bakes).
- Brush Top of Dough with Cream and Sprinkle with Sugar: Use a pastry brush to gently brush the top of the scone dough with remaining heavy cream and sprinkle with light brown sugar.
- Bake Until Golden: Bake the scones for 25 to 30 minutes until the edges are golden brown.
- Let Cool Completely: Allow the scones to cool for at least 10-15 minutes before drizzling with icing.
- Make Icing (if Using): If you wish to drizzle icing on top, prepare the icing by whisking the powdered sugar with water and melted butter until combined.
- Drizzle with Icing: Drizzle the completely cooled blackberry scones with the icing in thin lines.
Notes
Gluten-Free Flour: Make sure to use a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch) to ensure a lighter final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps the ingredients better bind together. If your gluten-free flour blend does not already include it, make sure to add it in for best results.
Brown Sugar: I used dark brown sugar, but feel free to use cane sugar, light brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Baking Powder: Since baking powder is the only leavening agent here, make sure to add it in to help the batter rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Butter: I used unsalted dairy-free butter (vegan butter) to keep the recipe dairy-free. You may also use coconut oil if you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use unsalted regular butter instead.
Heavy Cream: I used dairy-free heavy cream to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use regular heavy cream instead.
Egg: The egg helps to bind the ingredients together, so make sure you include it. I have not tried making this recipe without egg, so I don’t know how that would turn out.
Lemon Zest: Make sure to use freshly grated lemon zest for the best flavor. Alternatively, you may also use orange zest if you prefer.
Vanilla Extract: Vanilla extract add a bit more flavor to these blackberry scones, so make sure to add it in!
Blackberries: I like using fresh blackberries when they are in season, but if you don’t have access to fresh berries, go ahead and use frozen blackberries if that’s what you have (if using frozen berries, make sure to defrost the berries and then drain them of any excess water).
Powdered Sugar: Powdered sugar (also known as icing sugar or confectioner’s sugar) is very fine sugar and dissolves easily when mixed with the melted butter to create the icing. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Water: I used filtered water, but you may also use lemon juice instead.
Storing: To store, place these gluten-free dairy-free blackberry scones in an airtight container or cover in plastic wrap and store for up to 3 days in the refrigerator. Warm scones up slightly in the oven before eating.
- Prep Time: 15 mins
- Chilling Time: 50 mins
- Cook Time: 30 mins
- Category: Snacks
- Method: Baking
- Cuisine: American
Bev Power says
HI, wondering if I could use Bob’s 1 to 1 Gluten Free flour? It is a blend of White Rice flour, Brown Rice flour, tapioca starch, xantham gum and potato starch.
Felicia Lim says
Hi Bev, yes you can 🙂
Grace Lim says
Good morning Felicia!
These scones were so yummy and I like to enjoy them with my morning coffee to start off the day 🙂
With much love,
Mum
Felicia Lim says
So happy to hear that mummy! These scones are great with coffee as you say or tea or alone!