gluten free vegan blackberry scones
RECIPE TYPE: muffins & scones
blackberry scones
  • 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
sugar topping
  • 2 tablespoons So Delicious unsweetened almond milk or coconut milk
  • 2 tablespoons sparkling sugar or turbinado sugar
  1. Preheat oven to 400 degrees. Prepare baking sheet by lining with parchment paper. Set aside.
  2. 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.
  3. Mix together almond milk, vinegar and vanilla in small bowl, then pour over flour mixture. Gently blend dough until just comes together.
  4. Fold in blackberries. Be careful to not overmix.
  5. 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.
  6. Place scones on prepared baking pan. Brush tops with remaining almond milk and sprinkle with sparkling sugar.
  7. 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.
  8. Remove from oven and cool slightly on cooling rack. Store in airtight container 1-2 days.
Recipe by Sarah Bakes Gluten Free at