Blackberry Scones
Brighten up your Summer breakfast with a batch of these gluten free blackberry scones. Slightly sweetened and perfectly tender, these scones are packed with fresh juicy blackberries in every bite.
Servings: 8
Calories: 254 kcal
Ingredients
- 2 ¼ Cups (333 g) Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¼ Cup (50 g) Sugar
- 4 teaspoons (20 g) Baking Powder
- ½ teaspoon Salt
- 6 Tablespoons (85 g) Vegan Butter grated & frozen
- 1 Cup (130 g) Fresh Blackberries
- 1 (50 g) Egg
- 1 (37 g) Egg Yolk
- ⅓ Cup (80 ml) Non Dairy Milk
- 3 Tablespoons (68 g) Honey
- ½ teaspoon Vanilla
- Turbinado Sugar optional
Instructions
- In a large bowl, combine gf flour, baking powder, sugar, and salt. Stir until well mixed.2 ¼ Cups (333 g) Gluten Free 1-to-1 Flour Blend, ¼ Cup (50 g) Sugar, 4 teaspoons (20 g) Baking Powder, ½ teaspoon Salt
- Add the frozen butter. Fold together with a spatula until all little butter pieces are coated with flour.6 Tablespoons (85 g) Vegan Butter
- Add the blackberries. Stir together.1 Cup (130 g) Fresh Blackberries
- In a small bowl, beat the egg and yolk until smooth. Add the milk, honey and vanilla extract. Stir together.1 (50 g) Egg, 1 (37 g) Egg Yolk, ⅓ Cup (80 ml) Non Dairy Milk, 3 Tablespoons (68 g) Honey, ½ teaspoon Vanilla
- Slowly add half of the wet ingredients to the dry. Fold together until all the wet is incorporated. Repeat again. You want to only add enough liquid to bring the dough together. It should not be wet. You may have some liquid leftover. Once the dough is shaggy but holding together, fold it a few times in the bowl to bring it into a ball.
- Turn out onto a parchment lined baking sheet. Shape into a 7-inch diameter circle and cut into triangles (like pizza slices). Place scones on a baking sheet and put into the refrigerator for 30 minutes.
- While the scones are chilling, preheat oven to 425 °F (218 °C)
- Brush the tops with the leftover egg mixture and sprinkle with coarse sugar.
- Bake the scones for 16-18 minutes until golden brown.
Notes
STORAGE: Store leftover scones in a breathable container, like a paper bag, at room temperature for up to 3 days. Reheat in a 350F oven for 10 minutes before serving.