Gluten-Free Wild Blackberry Scones


IMG_3835

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.

IMG_3757

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.

IMG_3841

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.

IMG_3800

GLUTEN-FREE WILD BLACKBERRY SCONES (makes 8 scones)

*adapted from greatest.com

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350F.
  2. Combine all dry ingredients (the first 5) in a large mixing bowl.
  3. In another small mixing bowl, lightly beat the egg. Add coconut oil, maple syrup and vanilla. Whisk until blended.
  4. Add the wet ingredients to the dry ingredients and stir until combined.
  5. Fold in the blackberries with a spatula (it’s OK to chop them in a bit).
  6. 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.
  7. Cool at room temperature for 10-15 minutes before cutting into wedges. Yields 8 scones.
Categories: Breakfast/Brunch, Gluten-free, Healthy Eating, UncategorizedTags: , , , , , , ,

8 comments

  1. Also where do you get arrowroot powder :P?

  2. Think I’m gonna have to get Sconed!

  3. I love the ingredients in this delicious looking recipe Karen! My daughter is on a dairy – free diet so these look like the perfect scone to try- just in time for blackberry season 💙 Thank you

  4. This looks like a great recipe. I will have to make these for my friend who has a gluten intolerance.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: