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Blackberry sour cream scone on a baking sheet drizzle with maple vanilla glaze.

Gluten-Free Blackberry Sour Cream Scones with Maple Vanilla Glaze

  • Author: Shannon Emery
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 8 - 10 scones (depends on how big you feel like making them!) 1x
  • Diet: Gluten Free


A soft, slightly buttery gluten-free scone with a warm biscuity texture, loaded with sweet blackberries and drizzled with a maple vanilla glaze.




Maple Vanilla Glaze



  1. Preheat oven to 400°F.
  2. In a large bowl, combine the flour, oat flour, brown sugar, baking powder, salt, nutmeg, and lemon peel with a whisk.
  3. Add the frozen grated butter.
  4. Gently stir this mixture with a fork until combined.
  5. In a separate bowl, whisk together the egg, vanilla, sour cream, and whole milk.
  6. Slowly pour the liquid mixture into the flour mixture and gently combine it with a fork just until it begins to come together. Be careful not to over mix the batter.
  7. Carefully fold the frozen berries in.
  8. Turn dough out onto a floured surface.
  9. Roll dough out 1 inch thick and cut into biscuit sized rounds and place on a parchment-lined baking sheet. You could also roll it into a 1 inch thick round and with a sharp knife cut it into 8 triangles for a more traditional scone shape.
  10. Bake for 15-20 minutes, or until lightly browned on top. (again cooking time really depends on how big you make them, so keep on eye on them!)
  11. Let the scones cool slightly and then drizzle with the maple vanilla glaze (see below).

Maple Vanilla Glaze

  1. Melt the butter in a small saucepan over low heat. Stir in the powdered sugar (it will get kind of clumpy). Add the maple syrup, vanilla, and milk and whisk until smooth. When the glaze is smooth and runny, remove from heat and top each scone with a drizzle. The glaze should set right away. Eat! (And then have seconds!)


For the oat flour, you can also grind your own oats by pulsing in a food processor until they are ground into a fine flour-like consistency.

To grate the frozen butter just use the same type of grater you would use for cheese or the grater attachment on your food processor. If you are using fresh berries spread them flat on a baking sheet and place in the freezer for a few minutes, this will help to avoid smashing them when you fold them into the batter.

Nutritional information does not include the maple vanilla glaze since that is optional. I'll be optioning to eat it though!

  • Category: Breakfast, Brunch
  • Method: Bake
  • Cuisine: American

Keywords: scones, gluten-free recipes, breakfast recipes, brunch recipes, baking

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