Imagine biting into a perfectly golden, tender scone bursting with juicy mixed berries, without worrying about gluten—sounds like a dream, right? These gluten-free mixed berry scones are about to revolutionize your breakfast and brunch game, delivering mouth-watering flavor and delicate texture that will make you forget they're even gluten-free. Whether you're celiac, gluten-sensitive, or simply looking for a delectable treat, these scones are your ticket to pastry paradise!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: British
Serves: 8 scones
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil, solid
- 1/2 cup almond milk
- 1 cup mixed berries (fresh or frozen)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, combine the gluten-free all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended.
- Add the solid coconut oil to the dry ingredients. Using a pastry cutter or your fingertips, work the coconut oil into the flour mixture until it resembles coarse crumbs.
- Gently fold in the mixed berries, being careful not to crush them.
- Create a well in the center of the mixture and pour in the almond milk and vanilla extract. Stir with a fork until the dough just comes together, being careful not to overmix.
- Transfer the dough onto a lightly floured surface and gently pat into a circular shape about 1-inch thick.
- Using a sharp knife, cut the dough into 8 equal wedges, separating them slightly on the baking sheet.
- Optional: Brush the top of the scones with additional almond milk and sprinkle with a little extra sugar.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Keep your coconut oil cold for the flakiest texture possible
- Don't overmix the dough—this can make your scones tough
- Use fresh or frozen berries, but if using frozen, don't thaw them first
- For extra richness, you can substitute heavy cream for almond milk
- Ensure your baking powder is fresh for optimal rise
- Let the scones cool slightly before serving to allow them to set properly
- For a more decadent finish, consider a light glaze made from powdered sugar and almond milk
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 0mg
