For our anniversary get away, we rented a little cabin with a kitchen. This was nice because we could cut back on food costs, eat healthier, enjoy cooking together, and have delicious things like these scones around! I made them so we would have something to munch on and something for breakfast. Plus! It’s another way to use all those blackberries that we picked!
Below is how I made the recipe found here.
- 1 cup frozen fruit- I used fresh blackberries that had been frozen
- 3 1/2 cups flour (I used GF and a teaspoon of guar gum)
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 cup frozen butter or margarine
- 2 tablespoons vanilla extract
- 3/4 to 1 cup buttermilk (I didn’t have any so I did the milk + lemon juice trick)
- Preheat the oven to 375°F.
- In a large bowl mix together the dry ingredients (flour, sugar, baking powder, baking soda, and salt)
- Cut the frozen butter into cubes to make it easier to blend into the flour.
- Cut the butter into the flour mixture until it is pea-sized.
- Clear a little Well in the middle. Pour the buttermilk and vanilla into your well.
- Mix the wet and dry ingredients together. You don’t need an electric mixer. This should come together into a loose, “crumbly mass.”
- Walk away for 3 to 5 minutes. You want to let the dough sit there and absorb all the liquid.
- Mix it briefly one more time. Now that it’s absorbed all the buttermilk, if the dough still seems too dry, add more buttermilk 1 tablespoon at a time. You don’t want a super wet dough, scones are supposed to be a little dry. I think I had to add 1 extra tablespoon, and it was plenty.
- Gently fold in your frozen fruit. You don’t want to crush it all up. The scones have better flavor and texture when the fruit juice isn’t gushing all through them.
- Ok now here is where things really get different for me…. since I was using gluten free flour I didn’t trust the scones to not morph into pancakes once on a cookie sheet in the oven. Instead I put the dough into a very well greased 9” round cake pan. Spread the dough out evenly and then slice it up like you would a cake or a pie or what have you. I think mine was cut into 8 triangles. Pop it in the oven. My scones baked for a total of 25 minutes, but at 15 minutes I started taking them out and checking for doneness as well as gently separating them into the 8 triangles again. I think I did that process 2 or 3 times.
If you aren’t making them gluten free I think that you could put them on a cookie sheet shaped like biscuits or in triangles like some scone recipes call for.
The last ten minutes of cook time were involved, but they were worth it! I had perfectly shaped gluten free blackberry scones. They were more moist than most scones, but Will and I didn’t mind being able to eat a scone without our mouths turning into the Sahara Desert.
To be honest, I don’t think that these seemed gluten free at all! They were like something moist, buttery, flavorful, and melt-in-you-mouth good that you would get at a coffee shop.