Good morning! I'm serving up fluffy, melt-in-your-mouth, Gluten-Free Vanilla Bean Blackberry Scones for breakfast today! Click on over for a bite...
Before I get into these wonderfully, delicious wedges, I need to acknowledge my disappointment with the photos as they appear in this post. My displeasure actually lies with Blogger - this is just one of many issues. I am actually pleased with the photos I shot, as they appear in Lightroom. However, the second I uploaded them to my blog, the quality diminished...ten-fold. This has happened a few times recently. WTH!
I tried a number of fixes, but with zero result. Needless to say, I am extremely disappointed with the over-processed feel and look of the images that follow. But I wanted to share this recipe, so here goes...
I like scones. I love blackberries. I adore vanilla. Bring these together and you get perfect breakfast bites that disappear rather quickly.
I started with a basic scone recipe from old course material and subbed in a gluten-free flour blend that is now my go-to GF flour. So much more reliable and easier than making my own.
I generally don't like fruit cooked or baked into anything - with the exception of blueberry and only in muffins, cake and scones. Never pie. Odd, I know.
So to get the fresh blackberry taste I wanted to complement these scones, I opted for a glaze. Applied while the scones are still warm, it forms a pretty pattern inside the scone, giving them the appearance of melted fruit inside.
These Gluten-Free Vanilla Bean Blackberry Scones are perfect for a small brunch gathering, which seems to be synonymous with Sundays now that the weather is warming. YAY!! I'll see you back here in a few days for some Easter treats!
More Brunch Bites
Gluten-Free Vanilla Bean Blackberry Scones {Breakfast Club}
Light, fluffy, flavourful, gluten-free vanilla scones, topped with fresh blackberry glaze.
Servings: 8
Ingredients
Scones
- 270 g gluten-free flour 2 cups, I used Cup4Cup
- 10 g baking powder 2 tsps, I use Magic Baking Powder. It's gluten and aluminum-free
- 3 g baking soda ½ tsp
- 28 g granulated sugar 2 tbsp
- 3 g salt ½ tsp
- 113 g unsalted butter 1 stick, chilled
- 1 egg
- 167 cup buttermilk ¾
- 11 g vanilla bean paste 1tbsp, I use Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste
Glaze
- 50 g confectioner's sugar ½ cup
- 5 g vanilla extract 1tsp
- 10 g fresh 2tsp, blackberry juice
Instructions
- Preheat oven to 350ºF.
- Line a baking sheet with a silpat mat, or parchment, if you do not own a mat.
- Sift the flour, baking powder and baking soda into a medium bowl. Add the sugar and salt and use a hand whisk to combine.
- Cut the butter into cubes while still cold and add to the flour mixture. Use a pastry blender to cut the further cut butter into the flour mixture until it reaches a coarse, crumb-like texture.
- In a measuring cup or small bowl, lightly whisk together the egg, buttermilk and vanilla bean paste. Add to the flour mixture, leaving a little brush the scones before baking.
- With your hands covered in food-safe gloves, work the dough only until it holds together.
- Flour a clean surface and move the dough onto the surface, continuing to work the dough until it forms a ball. Use hands to flatten and shape dough into a 7-inch disk. You may also use a 7-inch cake pan to assist in flattening and shaping the dough.
- Use a sharp knife to cut a plus-sign (cross shape) into the dough, creating four wedges. Cut cross-wise again, creating two additional wedges from each wedge. You should end up with eight wedges.
- Brush wedges with remaining milk mixture and place on the silpat-lined cookie sheet.
- Bake on the middle rack for 20 minutes. Baking times may differ depending on your oven.
- Remove and allow to cool slightly on a wire rack before glazing.
For the glaze:
- While the scones are baking, blend a handful of blackberries in a blender or small food processor. Pour through a sieve, using a spoon or spatula to press the juices through.
- Place the confectioner's sugar in a small bowl and stir in the vanilla extract juice until fully combined.
- Drizzle over scones while still warm. Enjoy!!
