Gluten Free Blackberry and Apple Scones
Servings 8 scones
This easy to make, fruity, Gluten Free Blackberry and Apple Scones recipe is perfect for breakfast, afternoon tea or a treat anytime!
Ingredients
- 2¼ cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend plus more for pressing out the dough Please note, this flour blend has xanthan gum included. If your flour blend does not, add 1 teaspoon.
- 2 teaspoons baking powder
- generous pinch of salt
- ½ cup granulated or caster sugar
- ½ cup cold butter
- ⅓ cup peeled and grated apple
- ½ cup blackberries
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F (170°C, 160° for a fan oven or Gas Mark 4).
- Put the flour, baking powder, salt and sugar in a large bowl and whisk together.
- Cut the butter into chunks and add to the flour mixture.
- Cut the butter into the flour mixture using a pastry blender, until the mixture resembles fine crumbs.
- Mix the grated apples and blackberries into the flour mixture.
- In another bowl or pitcher, combine the eggs, milk and vanilla.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Put a piece of parchment or greaseproof paper onto a cookie sheet.
- Sprinkle a little flour on the parchment and place the dough on top.
- Sprinkle a little more flour on top and then press the dough into a round, flattened circle about an inch and a bit tall.
- Use a sharp knife to cut slices into the dough (as shown in the photograph).
- Bake for 20 to 25 minutes or until done.
- Cool completely. Then use the knife marks as a guide to cut the scones.
Notes
Adapted from Fearless Dining's Gluten Free Coconut, Date and Pecan Scones.
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