Printable Gluten-Free Blackberry Scones Recipe Card
Bursting with blackberries in every bite, these gluten-free blackberry scones are the perfect addition to any breakfast or brunch table!
Servings: 6 scones
Ingredients
For the Scones:
- 77 grams vegan sour cream, room temperature
- 1 large egg, room temperature
- 1 tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- 2 tsp 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 tsp baking powder
- ½ tsp xanthan gum
- ½ tsp salt
- ½ cup vegan butter, cold and cubed
- 170 grams blackberries (about 6 oz container)
For the glaze
- ¼ cup powdered sugar
- 3 tsp lemon juice
Instructions
For the Scones:
- In a small bowl, add the sour cream, egg, apple cider vinegar, vanilla extract, and lemon zest. Mix to combine.
- 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 cold butter into chunks and add it to the food processor - pulse a few more times until the mixture resembles coarse crumbs.
- Add the sour cream mixture and pulse again a few times to fully mix.
- Scrape the batter out of the food processor and into a medium-sized bowl. Let it rest for 30 minutes.
- Preheat oven to 450ºF. Line a cookie sheet with parchment paper.
- After the batter has rested, using a rubber spatula, gently fold in the blackberries.
- Turn the dough onto the cookie sheet and gently pat it into a 6 1/2-inch circle.
- Using a sharp knife, cut the disk into 6 slices.
- Bake for 20 minutes. Remove from the oven and separate the scones, slicing again if needed. Return to the oven to bake for 5-7 minutes more, or until the edges start to turn golden and the center is set but still soft. Cover with foil if they get too brown.
- Remove from the oven and let cool. Drizzle with glaze and serve.
For the Glaze:
- In a small bowl, add the powdered sugar and lemon juice. Whisk to combine. Drizzle over the cooled scones.
Notes
- Let the dough rest for the full 30 minutes to hydrate the flour.
- Bake for 20 minutes, then separate them. Return to the oven to finish baking. Cover with foil if they're getting too brown.
- For a thicker glaze, add more powdered sugar. For a thinner glaze, add more lemon juice, or a splash of milk or water.
