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Blackberry scones are served with maple vanilla glaze on a wooden paddle.

Gluten-Free Blackberry Scones with Maple Vanilla Glaze


  • Author: Shannon Emery
  • Prep Time: 15 mins
  • Chill Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 8 scones 1x

Description

These sweet, gluten-free blackberry scones are a special treat for breakfast or brunch! Enjoy them warm right out of the oven with a generous drizzle of maple vanilla glaze.


Ingredients

Scale

Gluten-Free Blackberry Scones

Maple Vanilla Glaze

  • 2 tablespoons unsalted butter, melted
  • 3/4 cup (90g) powdered confectioners sugar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk

Instructions

Gluten-Free Blackberry Scones

  1. Mix the dry ingredients: In a large bowl, combine gluten-free baking flour, oat flour, brown sugar, baking powder, salt, nutmeg, and lemon zest with a whisk. Using a box grater or a food processor with a grater attachment, grate the frozen butter. Add the grated frozen butter to the flour mixture and combine with a fork or pastry cutter until the mixture comes together in pea-sized clumps. Place in the refrigerator as you mix the wet ingredients.
  2. Mix the wet ingredients: In a separate bowl, whisk together egg, vanilla, sour cream, and whole milk.
  3. Combine: Add the wet mixture to the flour mixture and gently mix together just until all of the ingredients come together and you have a moist dough. Be careful not to overmix the batter.
  4. Add berries: Carefully fold the frozen blackberries into the scone dough. If the berries bleed into the dough while you are mixing, don't worry. The scones will still be super tasty, they'll just be more colorful!
  5. Make triangle scones: Lightly flour a clean surface with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. Turn dough out onto the floured surface and with floured hands begin shaping and pressing the dough into an 8-inch diameter disc that is at least 1-inch thick. Using a knife or a bench scraper, cut the dough into 8 wedges. (See notes below for a drop scone variation.) Place the scones in the fridge to chill for about 15 minutes prior to baking.
  6. Bake: While the scones are chilling in the fridge, preheat oven to 400°F. Once the scones have chilled, brush tops of scones with heavy cream (optional). Bake the scones in the oven for 15-20 minutes, or until lightly browned on top. Remove scones from the oven and cool for a few minutes before topping with the maple vanilla glaze.

Maple Vanilla Glaze

  1. Make the glaze: Melt butter in a small saucepan over low heat. Once butter is melted remove saucepan from heat and whisk in powdered confectioners sugar (it will be clumpy). Add the maple syrup, vanilla, and milk and whisk to combine. Continue whisking until the glaze is completely smooth and there are no clumps. The glaze should be slightly runny making it easy to drizzle over the scones. If it's too thick or begins to set too quickly add 1-2 teaspoons of milk at a time and whisk until it reaches the desired consistency.   
  2. Drizzle on scones: Using a spoon, drizzle glaze on top of each scone. Or if you prefer more glaze, turn the scone upside down and gently dip the scone top into the glaze. The glaze will set soon thereafter. Enjoy your dreamy scone (and then have seconds)!

Notes

If using fresh berries: Spread the fresh berries in an even layer on a baking sheet and place them in a freezer for 10 minutes. This will help to avoid them from smashing when they are folded into the scone dough.

Drop scones variation: After the scone dough has been mixed and the frozen berries have been incorporated, simply scoop about 1/4 cup of dough for each scone and place on a parchment-lined baking sheet, about 1-inch apart from each other.

Brushing scones with cream or milk before baking: This is totally optional but it does help the scones to turn golden brown and to have a more crisp exterior. I've tried them both ways, brushed with cream and without, and enjoyed them either way!

  • Category: Breakfast, Brunch
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

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

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