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Gluten-Free Blackberry Scones (Dairy-Free)

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5 from 1 review

  • Author: Felicia Lim
  • 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

Units Scale
FOR THE BLACKBERRY SCONES: FOR THE ICING (Optional):

Instructions

  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 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.
  3. Whisk Wet Ingredients: In a separate bowl, whisk the heavy cream, egg, lemon zest and vanilla extract until combined.
  4. 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).
  5. Fold in Blackberries: Gently fold in the blackberries until evenly distributed.
  6. 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).
  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.
  9. 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.
  10. 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.
  11. 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).
  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: 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 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 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

Find it online: https://www.dishbydish.net/gluten-free-blackberry-scones/