I love scones. And I love baking for the people I cherish in my life.
When you’re baking for others, you must take dietary concerns to heart in selecting the perfect baked deliciousness. You’re not making your famous sausage and cheese balls for your vegetarian friend. And you’re not baking sugar laden cookies for your diabetic aunt.
So, when you want to bake something warm and gooey for your gluten-free pal or family member, what do you do? When a gluten-free way of eating gained in popularity and those around me began adopting that way of munching, I was immediately alarmed. How could I make fluffy muffins for my gluten-free co-worker? And that cousin – how am I going to send him a care package of cookies when he’s nixed gluten?
However, after a bit of research, I realized that converting the ole recipe box to gluten free is easy! A substitution here, an addition there, and BAM! You’ve made a gluten-free delicacy that your friends and family will adore. My point: Don’t be afraid of gluten-free baking.
Gluten-free baking is all about switching up your flour and adjusting baking powder amounts. Also, gluten-free flours tend to be drier that traditional flour and may require an adjustment in your liquid ingredients.
These scones were one of my first experiments in gluten-free baking, and the results were utter perfection. With the inclusion of fresh blackberries and Greek yogurt, the batter is already rather moist, and the inclusion of gluten-free flour improved the texture of the scone immensely. The gluten-free version of those scone was more enjoyable to me. I think many cling to the notion that a gluten-free baked good is dry and tasteless, and this could not be more untrue. There are many recipes – such as this one – that I prefer over their gluten-laden counterparts.
To add a sweetness boost, I created a light, thin brown butter glaze to drizzle on the top of these scones. Typically, when making a glaze, I add heavy cream. However, in this recipe, I simply used milk. This creates a glaze that is less thick and doesn’t overwhelm the taste of the scone but instead compliments it with brown butter, sugar, and vanilla.
Scones typically include heavy cream. The substitution of blackberry Greek yogurt creates a scone that you can feel better munching on and added protein. The yogurt also adds a additional purple hue to the scones. I like to call these “The Big Purple Monster Scones.” Make them for your household and take a break from gluten and experiment. Make them for your pal with the confidence that you can make a delicious scone that is in line with his or her dietary choices.
Gluten-Free Blackberry Yogurt Scones
Makes eight large scones
- 2 cups gluten-free flour – I use Red Mill all-purpose gluten-free flour
- 5 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 cup sugar
- 1/2 teaspoon sea salt
- 5 tablespoons unsalted butter, chilled and cut into small pieces
- 2 cups fresh blackberries
- 1 large egg
- 4 ounces blackberry Greek yogurt
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter
- 1 cup confectioner’s sugar
- 2 teaspoons pure vanilla extract
- 3 tablespoons 2% milk
- Preheat oven to 400 degrees. Measure flour and level. (Use your finger or a table knife.)
- Add flour, xanthan gum, baking powder, sugar, and salt in a standing mixer with a paddle attachment and combine.
- Add butter pieces, spreading around the bowl. Combine the butter into the dry ingredients on a low to medium setting until a coarse meal forms.
- In a separate bowl, combine Greek yogurt, blackberries, egg, and vanilla. Blend well.
- Slowly add the liquid mixture of the flour and blend until just combined. Do not over mix. The dough should have a similar texture to cookie dough.
- Remove dough from mixer dough and place on a floured work surface.
- Roll into a six-inch circle. The dough should be left fairly think – I usually go for about half an inch in thickness.
- Cut eight triangular wedges and transfer to a lined baking sheet.
- Bake for 22 minutes or until the tops begin to grow golden brown.
- While the scones are baking, begin the glaze. Heat butter over medium heat until a golden brown coloring forms – approximately 7 to 8 minutes.
- Pour butter into a medium bowl. Discard any sediment.
- Add additional ingredients: confectioner’s sugar, vanilla, and milk. Whisk until smooth.
- Once the scones have been removed from the oven and cooled on a cooling rack for approximately five minutes, drizzle the glaze over the top of each scone in the volume that you desire. Allow the glaze to set for 10 to 15 minutes before serving.