Scones and coffee are a perfect pair. A steaming cup of pour-over coffee with a warm, tender scone creates a simple, comforting ritual. Dunking a scone into coffee is one of life’s small joys—soft, slightly sweet, and satisfying.
As the weather warms, fresh berry season arrives and I can’t get enough. Berries are a daily treat in my kitchen—strawberries often top the list, but blackberries are a close second. Their sweet, juicy flavor and deep color make them a beautiful choice for baking.
Folding fresh blackberries into scone dough produces pockets of fruity flavor throughout each bite. With a hint of vanilla and a sprinkle of sparkling sugar on top, these gluten-free, vegan scones come out tender inside with a light, crunchy finish. If you rely on that morning cup of coffee like I do, these blackberry scones are an excellent companion to your routine.
- 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
- 1 cup 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 unsweetened almond milk or coconut milk
- 2 tablespoons sparkling sugar or turbinado sugar
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the gluten-free flour blend, oat flour, sugar, baking powder, baking soda, and salt. Use a pastry cutter to work the shortening into the dry ingredients until the mixture resembles coarse crumbs with small pea-sized pieces remaining.
- In a small bowl, combine the almond or coconut milk, white vinegar, and vanilla. Pour the wet mixture into the dry ingredients and gently mix until the dough just comes together.
- Carefully fold in the blackberries, taking care not to overmix so the berries remain intact.
- On a lightly floured surface, shape the dough into a 9-inch circle about 1 inch thick. Cut the circle into 8 wedges using a pizza cutter or sharp knife.
- Place the wedges on the prepared baking sheet, brush the tops with the remaining milk, and sprinkle with sparkling or turbinado sugar.
- Bake for 18–20 minutes, until the scones are set and lightly golden. For a deeper, caramelized top, switch the oven to broil for the last 3–4 minutes while watching closely.
- Remove from the oven and allow the scones to cool briefly on a rack. Store in an airtight container for 1–2 days.