Gluten Free Blackberry Scones (Vegan!)
These Gluten Free Blackberry Scones are dairy free and completely vegan! They are tender, moist and light and full of fresh blackberries.
Servings: 8 Scones
Calories: 308kcal
Cost: $7
Equipment
- 1 Mixing Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Wooden Spoon or Rubber Spatula
- 1 Baking Sheet
- Parchment Paper
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1Scone | Calories: 308kcal | Carbohydrates: 39g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 275mg | Potassium: 60mg | Fiber: 1g | Sugar: 4g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg