My morning hikes through the countryside near my home have a tasty diversion in late summer: wild blackberries.
I can’t resist veering off-trail to carefully pluck ripe, juicy berries from the thorny thickets that choke the creek banks. I make no attempt to hide my spontaneous gluttony. The telltale purple stains of berry juice on my hands give me away every time.
If I have enough restraint to keep from eating everything I gather on the spot, I rush home to whip up a batch of Gluten-Free Wild Blackberry Scones.
This paleo-friendly recipe has no grains or refined sugars thanks to protein-packed ground almond “flour” and coconut oil which gives them a tender, crumbly texture.
They get their sweetness from the berries and a little maple syrup. The dough comes together in under 15 minutes, and takes about 35 minutes to bake. Just imagine fresh berry scones warm from the oven in under an hour!
Feel free to experiment by substituting other berries or different nut flours if preferred. Any way you slice it, you’ll love this healthier spin on a traditional favorite.
GLUTEN-FREE WILD BLACKBERRY SCONES (makes 8 scones)
*adapted from greatest.com
- 1 1/3 cups ground almond flour
- 1/2 cup arrowroot powder
- 1/2 cup unsweetened, shredded coconut
- 1/8 teaspoon sea salt
- 1 tsp. baking powder
- 1/4 cup organic coconut oil, melted
- 3 Tbl. pure maple syrup (or agave syrup)
- 2 tsp. pure bourbon vanilla
- 1 egg
- 1 cup fresh (or frozen) blackberries
- Preheat oven to 350F.
- Combine all dry ingredients (the first 5) in a large mixing bowl.
- In another small mixing bowl, lightly beat the egg. Add coconut oil, maple syrup and vanilla. Whisk until blended.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Fold in the blackberries with a spatula (it’s OK to chop them in a bit).
- Lightly grease the bottom and sides of a 9″ round pie pan with a little coconut oil. Pour in batter & distribute evenly. Bake for about 35 minutes, or until the crust is lightly puffed and golden brown.
- Cool at room temperature for 10-15 minutes before cutting into wedges. Yields 8 scones.