These Gluten-Free Blackberry Scones are made with juicy blackberries, and almond flour, and sweetened with maple syrup. A delicious and easy gluten-free breakfast pastry that is dairy-free, egg-free, and vegan.
Warm scones and a cup of coffee or tea are always a treat. These gluten-free blackberry scones are just that. They are an easy grain-free breakfast pastry that everyone will love!
Why you'll love this recipe
- Whole, simple ingredients
- Easy gluten-free breakfast recipe
- Dairy-free and egg-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Fresh blackberries - Fresh is best, but frozen blackberries can be substituted. If using frozen berries, do not thaw.
Almond flour - This nut flour creates a delicious, buttery crumb!
Arrowroot starch - Also known as arrowroot flour, this helps with texture and acts as a binder. Cornstarch can be substituted.
Ground flaxseed - Flaxseed meal gels in warm water, creating an egg substitute to hold the tender scones together.
Coconut oil - To avoid coconut flavor, use refined coconut oil. Melted butter (vegan butter or unsalted butter if not dairy-free) can be substituted.
Maple syrup - The natural sweetness of real maple syrup pairs well with bright lemon. Honey (if not vegan) or agave nectar can be substituted if needed. Both of these alternatives will be sweeter than maple syrup.
Lemon zest - Bright and citrusy and pairs well with blackberry flavor.
Almond milk - This will act in place of an egg wash or heavy cream. Coconut milk or another plant-based milk can be used here. Unsweetened coconut milk or other plant-based milk will work too.
Organic cane sugar (optional) - This is for sprinkling on the tops of the gluten-free scones. Coconut sugar would make a great refined sugar-free option.
Step-by-step instructions
Step 1: In a large mixing bowl, combine almond flour, arrowroot starch, baking powder, and salt. Add lemon zest to the flour mixture and whisk to combine.
Step 2: Add the wet ingredients (flax egg, coconut oil, maple syrup, and vanilla extract) to the dry ingredients. Use a rubber spatula to stir until most of the dough has come together.
Step 3: Gently fold in the blackberries. Use your hands to form dough into an imperfect disc gently. Place it back in the bowl and chill for 30 minutes.
Step 4: Transfer the scone dough from the bowl to the cutting board. Form dough into a smooth and even disc about 6 ½ to 7 inches in diameter. Use a sharp knife and slice the cold dough into eight equal wedges.
Step 5: Transfer triangles to the parchment-lined large baking sheet.
Step 6: Brush the top of the scones with almond milk with a pastry brush. Sprinkle with organic cane sugar. Bake for 16-19 minutes.
Recipe tips
- Cut large whole blackberries in half to disperse the natural liquid they will add to the scone batter.
- If the dough seems too wet before the chilling step, sprinkle on extra almond flour and press into the dough.
- I prefer the texture the day they are baked. Almond flour baked goods soften over time differently than traditional scones.
Storing
Let the gluten-free blackberry scones cool completely before storing. Keep in an airtight container at room temperature.
More gluten-free pastry recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Blackberry Scones
Ingredients
- 1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons warm water)
- 4 tablespoons coconut oil melted and cooled
- 2 teaspoons lemon zest (1 lemon)
- 2 cups + 2 tablespoons almond flour
- ½ cup arrowroot starch
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 tablespoons maple syrup room temperature
- ½ teaspoon pure vanilla extract
- 1 cup fresh blackberries rinsed and dried
- 1 tablespoon unsweetened almond milk
- organic cane sugar or coconut sugar for sprinkling optional
Instructions
- In a small bowl or cup, prepare your flax egg and set aside. Melt your coconut oil and set aside. Grate your lemon zest and set aside.
- In a large bowl, combine almond flour, arrowroot starch, baking powder, and salt. Whisk to thoroughly combine. Add in lemon zest, whisk to evenly combine.
- Add the flax egg, coconut oil, maple syrup, and vanilla extract to the dry ingredients. Use a rubber spatula to stir until most of the dough has come together and is moistened. There should only be a small amount of dry crumbs and pieces left.
- Gently fold in blackberries, making sure to integrate remaining dry pieces. Use your hands to gently form dough into an imperfect disc. Place back in the bowl. If there are loose blackberries, press them into the top of the disc. Transfer bowl to refrigerator and chill for 30 minutes.
- While the dough chills, preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- When the dough is chilled, place a piece of parchment paper on top of a cutting board. Transfer dough from bowl to cutting board. Dough may be slightly sticky, you can lightly dampen your hands to help prevent dough from sticking.
- Form dough into a smooth and even disc about 6 ½ to 7 inches in diameter. Use a sharp knife and slice into eight triangles.
- Transfer triangles to prepared baking sheet, arranging them in two even rows. Brush tops of scones with almond milk. Sprinkle with sugar if desired.
- Bake for 15-19 minutes. Tops of scones should be golden brown and scones baked through. Check at the 15-minute mark to see if edges are getting too brown, tent with foil if necessary. If sprinkled with sugar, the tops will brown faster.
- Allow scones to cool on pan and serve.
Notes
- Cut large whole blackberries in half to disperse the natural liquid they will add to the scone batter.
- If the dough seems too wet before the chilling step, sprinkle on extra almond flour and press into the dough.
sherri
I just made these today. Yum! I used tapioca instead of arrowroot and chia instead of flax. I also skipped the final steps of brushing with milk and sprinkling with sweetener. It still turned out perfect. Thanks for the recipe.
Tessa
Thank you, Sherri! I'm so glad those subs worked well!
Katie Mae
I just made these for a Christmas Tea, OUT OF CONTROL! Delicious! I have been looking for a recipe that's not all almond flour (because of cost), with some buckwheat, and no dairy- WIN WIN WIN. I used an egg in place of the flax 'slurry' and dried blueberries cause the blackberries I just bought were moldy, ugh! They just came out fantastic. Thank you for sharing!!!!!
Tessa
Thank you, Katie Mae! I'm so glad you liked them!! Definitely hate when new fruit ends up moldy, but using blueberries sounds great!
ThePvdHJournal
So! I finally made it from instagram to your blog and I LOVE your recipes! I am so intrigued by the arrowroot starch in these scones, as I have never baked with it (I have used it as a thickner?)
How does it work here? Dying to give your recipes a try! xoxo! Paola
Tessa
Yay! Thanks, Paola! I use arrowroot starch in baking sometimes to add a bit more "puff", especially when the bulk of the flours are whole grain or from nuts. Would love to know what you think if you give it a try!
Kathryne
These look great, Tessa! Love the beautiful purple color of those baked blackberries. Mm! I just ate a waffle but I could go for one of these, too.
Tessa
Thanks, Kathryne!
renee (will frolic for food)
AH these are sooooo perfect! Damn. Seriously, brilliant job. I love buckwheat and I'm always looking for new, creative ways to use it. And blackberry!!! Yesssssssss.
Tessa
Thank you!! I love buckwheat too and was determined to make these work!