These scones are bursting with blackberry flavor and the extra vanilla really shines here!  Such a tasty not too sweet gluten free scone to go with your morning coffee.  Bonus points if you pick your own berries!  We had such a fun outing picking buckets of blackberries and some were used to make these scones.  Enjoy!

Servings 1 dozen scones
Prep Time 20 Minutes
Cook Time 25 minutes
Passive Time 2 hours to freeze *optional


2 cups Muffin & More Mix 

1/2 cup cane sugar (coconut sugar works too)

2 tsp baking powder

1/4 tsp salt

1/2 cup salted butter

2 tsp Singing Dog Vanilla

1 egg

1/2 cup half & half

1 heaping cup of berries + a few extra for garnish


  1. Mix Muffin & More mix, sugar, baking powder, and salt.
  2. Grate the butter (with a cheese grater) directly into the flour mixture.  Toss to incorporate.
  3. Add vanilla, egg, and half & half and mix gently to barely combine.
  4. Add the berries and mix to slightly mash the berries into the batter – be gentle here!
  5. On a parchment lined pan form two discs with the batter mine were about 1/4 inch thick and 5 inches in diameter – add extra berries on top.
  6. Freeze the discs of batter for about 2 hours ** see the notes below if you want to skip this step!
  7. When frozen, remove the batter discs from the freezer & preheat the oven to 350F.
  8. Slice the frozen discs into even triangles. You should have 6 slices per disc.
  9. Arrange the scones on the baking sheet with about 1 inch in-between each scone.
  10. Bake for 25 mins until just cooked through.

Allow to cool and Enjoy!

**freezing the batter allows you to cut crisp lines and really helps the scones hold their shape when cooking. You can certainly skip this step if you are in a hurry and just form shapes with the batter for baking OR cook in the disc form and slice them when they are baked & cooled.   If skipping the freezing skip to step 9 after mixing in the berries.


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