Gluten-Free Blackberry Scones with Maple Vanilla Glaze (2024)

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BOB’S RED MILL

Scones and Saturdays both start with ‘S’.

Coincidence?

I don’t think so. They go together like scones and Sundays.

These blackberry scones are definitely worth getting yerself out of bed and fuzzy slipper shuffling into the kitchen on a lazy weekend morning. You may even do a twirl or two because joy knows no bounds when you start the day off with heavenly blackberry scones with glaaaze.

This weekend is looking up even if the stock markets are down.

Putting words to tasty food is hard. I would rather just shove a scone in your mouth and say, “SEE! They’re AMAZING, right?!?” But here goes:

• Soft and slightly buttery with a warm, tender biscuity texture.
• Loaded with sweet blackberries.
• Drizzled with a maple vanilla glaze that my oldest daughter just can’t seem to keep her fingers out of.
• You need just 30 minutes until homemade scones are baking in your oven and Uncle Jesse yells out, “HAVE MERCY!” The heavenly smells that will waft through your home and nostrils as the scones bake are insane.

And guess what? EVERYONE will love them, whether or not they live a gluten-free lifestyle!

• Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour: My favorite all-purpose certified gluten-free flour blend. This is one of my gluten-free pantry staples. Make sure to have extra set aside for the work surface and your hands when shaping the scone dough.
• Bob’s Red Mill Gluten-Free Oat Flour: Finely ground from the highest quality gluten-free oats and processed, packaged, and tested in a Bob’s Red Mill dedicated gluten-free facility.
• Bob’s Red Mill Baking Powder: My go-to baking powder. It’s aluminum-free and has no bitter aftertaste. This provides lift to the scones.
• Unsalted butter: I prefer unsalted butter to avoid the risk of my food tasting overly salty. Butter provides flavor, flakiness, and rise.
• Kosher salt: This type of salt has a wider, courser grain compared to table salt making it a better choice for enhancing the flavor of food versus making it taste salty. Unlike table salt, Kosher salt doesn’t contain iodine, which can lend a bitter taste to foods.
• Sour cream: A secret ingredient that makes these scones so tender, soft, and yummers. I recommend using full fat sour cream. I have not tested these scones with low, nonfat, or other sour cream replacements.
• Frozen blackberries: Frozen blackberries and/or marionberries (a type of blackberry) are often available in the grocery store’s freezer section. Fresh blackberries will just turn into mush when mixing them into the scone dough so if using fresh blackberries, I suggest freezing them first.

For a full list of ingredients and quantities see the recipe card at the end of this post.

Step 1: In large bowl, combine Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, Bob’s Red Mill Gluten-Free Oat Flour, Bob’s Red Mill Baking Powder, brown sugar, Kosher salt, nutmeg, and lemon zest.

Step 2: Grate a stick of frozen butter (yes, frozen!) using a box grater or a food processor with the grater attachment. Take all of those lovely little bits of frozen butter and gently mix them into the flour mixture until incorporated.

Step 3: In a separate bowl, whisk together vanilla, sour cream, whole milk, and an egg (with the exception of the vanilla, make sure your ingredients are cold!). Then add the wet mixture to the flour mixture.

Step 4: Gently combine the mixture just until the dough begins to come together being careful not to overmix the batter.

Step 5: Carefully fold in frozen blackberries (or any other frozen berry you’d enjoy!). 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!

Step 6: Lightly flour a clean surface with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

Step 7: 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.

Step 8: Using a knife or a bench scraper, cut into 8 wedges.

Step 9: Line a large baking sheet with parchment paper and arrange the scone wedges about 1-inch apart. Place the scones in the fridge to chill for about 15 minutes prior to baking. While they are chilling, preheat the oven to 400°F. Once the scones have chilled, bake them in the oven for 15-20 minutes, or until lightly browned on top. Allow the scones to cool for a few minutes after they have finished baking.

Step 10: While the scones are cooling this is the perfect time to make the maple vanilla glaze. Melt butter in a small saucepan.

Step 11: Remove the saucepan from the heat and add powdered confectioners sugar to the melted butter and whisk.

Step 12: Add maple syrup, vanilla, and milk and whisk to combine.

Step 13: Continue whisking until the glaze is 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 just add a teaspoon or two of milk at a time and whisk until it reaches the desired consistency again.

Step 14: Drizzle each scone with glaze and serve!

Can I substitute other berries in these scones?

Any type of berry from your summer harvest or berry freezer stash will work for these scones. Blueberries, raspberries, strawberries, or even huckleberries would be delish!

What does an egg do in scones?

The egg enriches the flavor and contributes to the texture of the scones. It also helps to bind the ingredients together.

How do I prevent flat scones?

Use grated frozen butter and chill the scones prior to baking. Also, don’t overdo it when mixing the dough.

Can I bake my scones ahead of time?

You can but scones really are best baked right before you plan to enjoy them. Instead, make and shape the scone dough in advance and leave them in the fridge until you are ready to bake and enjoy. You can also freeze the shaped dough on a baking sheet, transfer the frozen unbaked scones to a freezer bag, and bake them straight from frozen, adding a couple of minutes to the baking time.

Can I freeze scones?

Freeze the baked and cooled scones before they have been glazed in a freezer bag or container. To thaw, leave the scones out on the counter for a few hours or overnight in the refrigerator. Then warm them in the microwave for 30 seconds and top with glaze!