Fun fact, you guys: I used to hate scones. Maybe I just never really had a proper scone, but it wasn't until a few years ago until I had my friend, Michelle's scones that I totally fell in love with this lovely breakfast/brunch bread-y goodness and now I'm obsessed (and Michelle and I became instant friend - duh). Of course, now that I'm gluten free, the trick has always been making a scone that still tastes delicious but won't destroy my stomach and you guys, I think I've done it.
The heavy cream in these make them more moist than other scones (especially gluten free ones) which is probably why I love them so much. What is awesome about this recipe is you can switch out the fruit for whatever you want - strawberries, peaches, blueberries, you name it. The dough is a basic cream scone recipe that I turned gluten free, and all you do is add the fruit (in this case, blackberries). These don't even taste remotely gluten free to me, you guys. They are delicious and I unashamedly inhaled the ones you see photographed in this blog post! You can also spice these babies up with a lemon drizzle or glaze or by throwing some white chocolate into the batter.
I made about 16 scones with this recipe which means they are perfect for making for a brunch you are going to or when you have people over for coffee or taking to neighbors. Whatever you do, share the love. Baked goods are one of the many keys to a good friendship in my opinion!
Gluten Free Blackberry Cream Scones
- 3 cups all-purpose gluten free baking flour (I use Bob's Red Mill)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla bean paste
- 1 1/3 cups heavy cream plus more for brushing the top
- 3/4 cup blackberries, cut in half
- Raw sugar for topping
- Place a rack in the upper third of the oven and preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, backing powder, salt, and sugar. Set aside.
- In a liquid measuring cup mix together vanilla bean paste and cream.
- Drizzle the cream mixture into the dry ingredients tossing and stirring as you pour in the cream. Add the blackberries and toss together. If necessary, you can add 1-2 more tablespoons of cream. You want the mixture to be cohesive but not sticky.
- Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into a disk and press the disk out into a 3/4″-thickness.
- Brush each disk with some cream and sprinkle with raw sugar.
- Using a dough knife (or regular knife), cut each disk into 6-8 pieces (depending on how large you want them).
- Place 1-inch apart on the prepared baking sheet and bake for 12 to 14 minutes or until golden brown and cooked through. Scones will be pretty firm to the touch, but still soft.
- Remove from the oven and serve warm.