These Gluten Free Blackberry Scones are dairy free and completely vegan! They are tender, moist and light and full of fresh blackberries.
Scones are one of my favorite baked goods. They are quick, easy and delicious! And these Gluten Free Blackberry Scones are no exception. They are tender, moist and full of fresh blackberries. They make the perfect breakfast or brunch treat.
To make these scones you will need:
Gluten Free Flour: I use King Arthur Gluten Free All Purpose Flour (the kind that does not contain xanthan gum) for my gluten free baking.
Sugar: Regular Granulated Sugar, here.
Leavener: A combination of baking powder and baking soda to keep these scones light.
Xanthan Gum: To bind everything together.
Vegan Butter: I recommend Earth Balance Soy-Free Buttery Sticks.
Dairy Free Milk: I used oat milk.
Oat Flour: Oat flour helps to keep the scones moist.
Lemon Juice and Zest: This complements the blackberry flavor.
Vanilla: For background flavor.
Blackberries: Halved or quartered, depending on size.
These Vegan and Gluten Free Blackberry Scones are super simple to make.
First, combine the non-dairy milk, oat flour, lemon juice and zest and vanilla. This hydrates the oat flour.
Next, combine the dry ingredients in a large bowl and add the cubed non-dairy butter. Work the butter into the dry ingredients until its the size of small peas.
Now, pour the wet ingredients into the flour mixture and stir to form the dough.
Then, pat the dough into a rectangle and top with the blackberries.
Next, roll the rectangle towards you into a log and pat back out.
Finally, cut the scones, brush with non-dairy butter, top with sugar and bake!
Why This Recipe Works
I tried these scones many ways before I landed on this method of hydrating the oat flour.
The oat flour soaks up some of the liquid and keeps these scones moist and tender.
Top Recipe Tips
Be sure to use the King Arthur Gluten Free All Purpose Flour blend that does not contain xanthan gum, here.
All gluten free blends are different, so the results of this recipe will vary with different flour.
If you use a different blend, this Xanthan Gum Guide by The Loopy Whisk is a great resource to make adjustments to ensure you don't end up with gummy scones.
Feel free to use any berry in this dairy free gluten free scone recipe.
Simply swap the blackberries for a cup of blueberries, raspberries or chopped strawberries and proceed with the recipe.
To store these Vegan Gluten Free Blackberry Scones, transfer the scones to an airtight container and store at room temperature for 1 day.
Or place in the freezer for up to a month.
Looking for More Scone Recipes?
Vegan Scones with Clotted Cream by: Wallflower Kitchen
Gluten Free Blackberry Scones (Vegan!)
- 1 Mixing Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Wooden Spoon or Rubber Spatula
- 1 Baking Sheet
- Parchment Paper
- ⅔ Cup Dairy Free Milk
- ½ Cup Oat Flour
- 2 tsp Lemon Juice
- 1 teaspoon Vanilla
- Zest of 1 Lemon
- 2 Cups King Arthur Gluten Free All Purpose Flour the one with no xanthan!
- ½ Cup Granulated Sugar
- 2 teaspoon Baking Powder
- 1 teaspoon Xanthan Gum
- ¼ teaspoon Baking Soda
- 8 tablespoon Vegan Butter, cut into ¼ inch cubes, cold
- 1 Cup Blackberries, halved or quartered depending on size
To Top the Scones
- 1 tablespoon Vegan Butter, Melted
- 2 tablespoon Turbinado Sugar
- Preheat oven to 400* F. Line a baking sheet with parchment.
- In a medium bowl, combine dairy free milk, oat flour, lemon juice, vanilla and lemon zest. Whisk well and place in the refrigerator until ready to use.⅔ Cup Dairy Free Milk, ½ Cup Oat Flour, 2 teaspoon Lemon Juice, 1 teaspoon Vanilla, Zest of 1 Lemon
- In a large bowl, combine gluten free all purpose flour, sugar, baking powder, baking soda and xanthan gum. Stir to combine.2 Cups King Arthur Gluten Free All Purpose Flour, ½ Cup Granulated Sugar, 2 teaspoon Baking Powder, 1 teaspoon Xanthan Gum, ¼ teaspoon Baking Soda
- Add the cold cubed non dairy butter into the dry mixture and work the butter in with your hands until its the size of small peas. See photo for reference.8 tablespoon Vegan Butter, cut into ¼ inch cubes, cold
- Add the wet ingredients into the bowl and gently stir until the dough mostly comes together.
- Lightly flour your work surface and turn the dough out onto it. Press the dough into a roughly 9x6 rectangle. Evenly distribute the blackberries onto the dough, then roll towards you into a log.1 Cup Blackberries, halved or quartered depending on size
- Press the log back out into a 9x5 rectangle, then, using a knife or bench knife cut down the middle once and across 3 times to create 8 scones.
- Transfer the scones to a lined baking sheet and brush with melted non dairy butter and top with a sprinkle of turbinado sugar.1 tablespoon Vegan Butter, Melted, 2 tablespoon Turbinado Sugar
- Bake in a 400* oven for 19-22 minutes or until the bottoms of the scones are golden all the way across.
- Allow to cool before serving.