Scones and coffee are best buds. They just go together. A hot cup of fresh pour-over coffee, paired with a warm, tender scone. A little bit of sweetness and a whole lotta love. When you find me dunking my scone into my cup of coffee, you find me in my happy place.
The days are getting warmer and the fresh berries are coming out to say hello. I love berry season! I could eat fresh berries everyday. Well, I pretty much do. Strawberries are at the top of my list, but blackberries are a close second. So sweet and so juicy. A beautiful fruit indeed!
Folding in a bunch of fresh blackberries into my scone batter was a mighty fine idea. With a touch of vanilla and a sprinkling of sparkling sugar, these scones are everything I had imagined they would be. Bursts of blackberries throughout and a little crunch on top. If you are like me and need that cup of coffee in the morning, you certainly need these gluten free blackberry scones in your life too!
- 1 3/4 cups Sarah's gluten free flour blend
- 1/2 cup Bob's Red Mill gluten free oat flour
- 1/3 cup cane sugar or coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/3 cup organic non-hydrogenated shortening, such as Nutiva
- 1 cup So Delicious unsweetened almond milk or coconut milk
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blackberries
- 2 tablespoons So Delicious unsweetened almond milk or coconut milk
- 2 tablespoons sparkling sugar or turbinado sugar
- Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
- In large mixing bowl, sift together flour, oat flour, cane sugar, baking powder, baking soda and salt. Using pastry cutter, cut in shortening until small pieces remain.
- Mix together almond milk, vinegar and vanilla in small bowl, then pour over flour mixture. Gently blend dough until just comes together.
- Fold in blackberries. Be careful to not overmix.
- On lightly floured surface, place dough. Gently pat into 9-inch circle, about 1 inch thick. Using pizza cutter or sharp knife, cut dough into 8 triangles.
- Place scones on prepared baking pan. Brush tops with remaining almond milk and sprinkle with sparkling sugar.
- Bake scones 18-20 minutes. If desired, turn oven to broil during last 4 minutes of baking time to get golden brown and caramelized top.
- Remove from oven and cool slightly on cooling rack. Store in airtight container 1-2 days.