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

Gluten-Free Blackberry Sour Cream Scones with Maple Vanilla Glaze

  • Author: Pass Me Some Tasty
  • 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


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




  • 1 1/2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (or you can sub regular all-purpose flour)
  • 1/2 cup Bob’s Red Mill Gluten Free Oat Flour (or you can sub regular oat flour or even grind your own oats by pulsing in a food processor until they are ground into a fine flour-like consistency)
  • 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 tablespoon finely grated lemon skin
  • 1 (4 oz.) stick of frozen unsalted butter, grated (*see note below)
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/2 cup sour cream
  • 1/4 cup + 3 tablespoons whole milk
  • 1 1/2 cups frozen blackberries or berries of choice (*see note below)

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!)


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
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