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The best blackberry scones. Amazing gluten free pastry.
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4 from 2 votes

Lemon Blackberry Oat Scones

These tender and sweet lemon blackberry scones will melt in your mouth with every bite. Made gluten free, dairy free and refined sugar free
Prep Time10 minutes
14 minutes
Total Time24 minutes
Course: Breakfast, Dessert
Keyword: blackberry, dairy free, gluten free, scones, Spring
Servings: 6
Author: Ciarra Siller

Ingredients

scones

  • 1 1/2 cup gluten free rolled oats
  • 1 1/2 cups gluten free baking flour 1:1
  • 1/2 cup coconut sugar
  • 1/2 tbsp baking powder
  • pinch sea salt
  • 2 tsp lemon juice
  • zest of 1 lemon
  • 1/3 cup almond milk
  • 1 egg large
  • 1/2 cup vegan butter melted and cooled
  • 1 tsp vanilla extract
  • 3/4 cup blackberry sliced

glaze

  • 1/2 cup powdered sugar or powdered erythritol for refined sugar free
  • 1 tsp lemon zest
  • 1-2 tbsp almond milk

Instructions

  • Preheat the oven 425 F and prepare a baking sheet with parchment paper. Place the oats, flour, coconut sugar, baking powder and salt into a the bowl of a stand alone mixer (or a large mixing bowl) and use the paddle attachment to mix until combined.
  • In bowl, add the lemon juice, zest, almond milk and whisk until combined. Add in the egg, melted and cooled butter and vanilla and conintue whisking until smooth. Add the wet ingredients to the dry and mix until a dough forms. It will seem a little wet at first but let the dough rest for 2-3 minutes and it will soak up some of the moisture. Fold in the blackberries.
  • Roll the dough into a ball and then flatten into a disc. You can sprinkle some extra flour if the dough is too sticky. Cut out 6 evenly sized scones and place them on the baking sheet. Bake them for 12-15 minutes and golden brown.
  • Stir together the glaze ingredients and drizzle over warm scones and serve. 

Notes

If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!