Gluten Free Blackberry Scones
Bursting with blackberries in every bite, these gluten free blackberry scones are the perfect addition to any breakfast or brunch table!
Servings: 6 scones
Calories: 386kcal
Ingredients
For the scones
- 77 grams vegan sour cream
- 1 egg
- 1 Tablespoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 2 teaspoons lemon zest about 1 lemon
- 95 grams almond flour
- 60 grams flaxseed meal about ⅔ cup
- 23 grams coconut flour about ¼ cup
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- ½ cup vegan butter
- 170 grams blackberries about 6 oz. container
For the glaze
- ¼ cup powdered sugar
- 3 teaspoons lemon juice
Instructions
For the scones
- In a small bowl, add the sour cream, egg, apple cider vinegar, vanilla extract and lemon zest. Mix with a fork until full blended.
- In the bowl of a food processor, add the almond flour, flaxseed meal, coconut flour, sugar, baking powder, xanthan gum and salt. Pulse a few times to mix the dry ingredients together.
- Cut the butter into chunks and add it to the food processor - pulse a few more times until the mixture resembles crumbs.
- Add the sour cream mixture and pulse again a few times to full mix.
- Scrape the batter out of the food processor and into a medium size bowl. Let rest for 30 minutes.
- Preheat oven to 450 F. Line a cookie sheet with a sheet of parchment paper.
- Using a rubber spatula, gently fold in the blackberries.
- Turn the dough onto the cookie sheet and pat into a 6 ½ inch circle.
- Using a sharp knife, cut the disk into 6 slices.
- Bake for 20 minutes. Remove from the oven and separate the scones - slice again if needed. Return to oven to bake for 7 -10 more minutes. Cover with foil if they get too brown.
- Remove and let cool. Prepare glaze.
For the glaze
- In a small bowl, add the powdered sugar and lemon juice. Mix with a fork until drizzle consistency. Drizzle over cooled scones.
Notes
- Make sure ingredients are at room temperature.
- Let dough rest the full 30 minutes for the flour to hydrate.
- Scrape batter into a medium bowl to fold in the blackberries otherwise the food processor blades will get in the way.
- Bake for 20 minutes, then separate them. Return to the oven to finish baking. Cover with foil if they're getting too brown.
