Gluten-Free Blackberry Scones (Vegan)
These vegan and gluten-free blackberry scones are super fluffy and soft. They are quick and easy to make with healthy ingredients and they're filled with fresh, juicy blackberries. Top the scones with a drizzle of blackberry vanilla glaze for a sweet bite that melts in your mouth!
Equipment
- 1 Large Baking Sheet
- 1 Large Mixing Bowl
- 1 Pastry Cutter
Ingredients
Blackberry Scones
- 1 ½ cups gluten-free 1:1 flour with xanthan gum
- 2 teaspoons baking powder
- ¼ cup organic cane sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegan butter, diced
- 5.3 ounces dairy-free vanilla yogurt or plain
- 1 cup fresh blackberries, halved
Glaze
- ½ cup vegan confectioner's sugar
- 1 teaspoon unsweetened plant milk
- ½ teaspoon blackberry juice optional for color
Instructions
Making The Scones
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, cane sugar, cinnamon, and salt until combined.1 ½ cups gluten-free 1:1 flour with xanthan gum, 2 teaspoons baking powder, ¼ cup organic cane sugar, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Add the diced vegan butter and cut it into the flour with a pastry cutter or fork until the mixture becomes coarse, pea-sized crumbs.½ cup vegan butter, diced
- Stir in the dairy-free yogurt until a thick, sticky dough forms.5.3 ounces dairy-free vanilla yogurt
- Gently fold in the fresh blackberries with a rubber spatula or use your hands to knead the dough and gently incorporate the berries. Do not over mix or crush the berries too much.1 cup fresh blackberries, halved
- Form the sticky dough into a ball and then flatten it into a round, 8-inch disc about ½-inch thick. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Remove the dough from the fridge and cut the disc into 8 evenly-sized triangles (like cutting pie or pizza). Place the scones 1-2 inches apart on the prepared baking sheet.
- Bake the scones for 28-30 minutes or until the scones have risen and the edges are lightly golden. Allow them to cool for 10 minutes on the baking sheet before transferring them to a cooling rack.
Glazing The Scones
- While the scones cool, make the glaze. Whisk together vegan confectioner's sugar with 1 teaspoon of dairy-free milk. If desired, squeeze fresh blackberry juice into the glaze to color it purple, or add a drop of food coloring.½ cup vegan confectioner's sugar, 1 teaspoon unsweetened plant milk, ½ teaspoon blackberry juice
- Once the scones are completely cool, use a spoon to drizzle the glaze over the scones. Serve and enjoy!
Notes
Storing & Freezing: Store leftover blackberry scones in an airtight container at room temperature for 3-5 days. To freeze baked scones, place them in an airtight container in the freezer to keep for 30 days. Allow them to thaw completely before reserving.
Vegan Substitutes: If you're not vegan, you can use normal unsalted butter, milk, and greek yogurt in the scones instead.
Flour Substitutes: You can substitute gluten-free 1:1 flour with normal all-purpose flour if you are not gluten-free. I have not tested the recipe with almond flour or oat flour.