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Fruit Scones served on a plate
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4.93 from 13 votes

Gluten Free Blackberry and Apple Scones

This easy to make, fruity, Gluten Free Blackberry and Apple Scones recipe is perfect for breakfast, afternoon tea or a treat anytime!
Course Breakfast
Cuisine American
Keyword breakfast
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 scones


  • 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
  • cup peeled and grated apple
  • ½ cup blackberries
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla


  • 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.


Adapted from Fearless Dining's Gluten Free Coconut, Date and Pecan Scones.
Tried this recipe?Mention @apriljharris or tag #apriljharris!