These Blackberry Scones are golden and crisp on the outside with a tender center, and have juicy blackberries & white chocolate in every bite. The almond flour and oat flour create a delicate, flaky texture with a subtle nutty richness that makes them taste like something straight from a bakery.
I've spent years refining this gluten-free scone recipe, testing everything from fresh versus frozen berries to the exact internal temperature needed for a perfectly set scone. That process helped me create a reliable method that consistently delivers bakery-quality texture and flavor at home.
A Quick Look At The Recipe
- Total Time: 50 minutes
- Recipe Difficulty: Easy
- Cooking Method: Baking
- Main Ingredients: Almond & oat flour, blackberries, white chocolate
- Dietary Info: Gluten-free, refined sugar-free
- Serves: 12 scones
- Calories: 293 per scone
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Featured Review
These scones are INCREDIBLE. Turned out perfect!!! Thanks for sharing.
- jenna
These gluten-free blackberry scones are made with a precise formula. I toss the berries in arrowroot powder to prevent bleeding, use dual leavening for a golden rise, & add a touch of honey for natural, refined sugar-free sweetness.
If you love healthy breakfast treats, try my Blueberry White Chocolate Scones with Lemon Glaze, Banana Chocolate Chunk Muffins, or Protein Pancakes Without Protein Powder.
Why You'll Love This Recipe
- Flaky Yet Moist Texture: The almond flour and oat flour combination creates that signature crispy, flaky exterior while the Greek yogurt keeps the interior tender and moist, solving the common problem of dry gluten-free baked goods.
- Naturally Sweetened: Sweetened only with honey and Lily's refined sugar-free white chocolate chips.
Key Ingredients
- Almond Flour: Provides healthy fats and creates the tender, slightly crumbly texture that makes these scones so satisfying.
- Oat Flour (or Blended Oats): Adds structure and that signature scone texture while keeping the recipe gluten-free and helping bind the scones. I prefer grinding whole oats myself because it's more cost-effective and ensures freshness.
- Greek Yogurt: The secret to moisture in gluten-free baking.
- Blackberries: Fresh blackberries work best if you don't want them to bleed into the dough, but frozen work too (just don't thaw them first).
- Arrowroot Starch: This is your moisture barrier. Coating the blackberries in arrowroot before folding them into the dough prevents the anthocyanins (purple pigments) from bleeding into your batter while keeping the berries intact during baking.
- Baking Powder AND Baking Soda: This dual leavening system is intentional. The baking powder provides lift, while baking soda neutralizes the acidity and promotes Maillard reaction browning for that golden exterior.
Substitutions & Variations
- Nut-Free: Swap almond flour for cassava flour, or use all oat flour, but don't skip oat flour entirely; it helps hold everything together.
- Vegan: Replace the honey with maple syrup, date syrup, or agave. Make a flax egg by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water, let it sit for 5-10 minutes until it gels. This replaces 2 eggs.
- Use Frozen Berries: Totally fine to use frozen, just know they'll bleed more and can turn the dough purple.
- White Chocolate: I use refined sugar-free chips, but regular white chocolate works too if you don't mind sugar. You can also mix it up with milk or dark chocolate chips.
How To Make Blackberry Scones
- Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper. In one bowl, mix 2 cups of almond flour, 1 cup oat flour, ½ tablespoon of baking powder, ½ tablespoon of baking soda, and ½ a teaspoon of salt. In another bowl, whisk together 2 eggs, ½ cup of Greek yogurt, 2 tablespoons of olive oil, 1 teaspoon of vanilla, and ¼ cup of honey, then combine in one bowl with the dry ingredients until a thick dough forms.
- Step 2: Fold 1 cup of white chocolate chips into the dough. Toss 1 cup fresh blackberries with 2 teaspoons of arrowroot starch to prevent the juice from bleeding, then gently fold them into the dough so most berries stay whole. You want to avoid squishing them too much.
- Step 3: Put the dough onto the parchment-lined baking sheet and shape it into a rectangle that's about 1 inch thick. Cut it into 12 squares and chill for 15 minutes in the freezer for extra-flaky scones.
- Step 4: Bake for 20 minutes, or until golden brown and crispy on the edges, and the center has reached an internal temp of 200°F. Let cool slightly, then transfer to a rack. While the scones cool, get out a small bowl and whisk 2 tablespoons of almond milk and ½ cup of sugar-free confectioner's sugar. Drizzle over the scones and enjoy!
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Expert Tips
- 15-Minute Chill: Always chill scones for 15 minutes before baking.
- Moisture Barrier: Toss the blackberries in arrowroot starch instead of flour. Arrowroot absorbs more moisture and forms a protective seal around the pigments, keeping your dough from turning purple.
- Dual Leavening: Using both baking powder and baking soda (which reacts with yogurt's natural acidity) gives the scones lift, and helps them brown beautifully through the Maillard reaction (browning).
- Internal Temp: Gluten-free flours need to hit 200°F (93°C) to fully set. Baking below this leaves the centers gummy, so an instant-read thermometer is a baker's best friend.
Blackberry Scones Frequently Asked Questions
The 15-minute rule means chilling your scone dough in the freezer before baking, which is key for achieving that flaky, crumbly texture. Chilling firms up the fats in the dough, and during baking, these cold pockets create steam that forms beautiful layers while helping the scones hold their shape and avoid spreading.
Absolutely! Blackberries make scones juicy and flavorful, but handling them gently is crucial. Fold them in last to avoid bursting, use fresh berries if possible (frozen may turn the dough slightly purple), and shape the dough with your hands rather than a rolling pin.
The secret to perfect scones lies in three main techniques: don't overwork the dough to avoid dense, tough scones; chill the shaped dough before baking for flaky layers; and, if using white chocolate, let the chips turn golden brown for caramelized flavor. Bonus tips include using quality ingredients, not skipping the salt, and baking until the exterior is golden and crisp. Follow these steps, and you'll get bakery-worthy scones every time.
More Gluten-Free Breakfast Recipes I Love
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📖 Recipe
Blackberry Scones
Ingredients
- 2 Cups Almond Flour
- 1 Cup Oat Flour
- 2 Eggs
- 1 Cup Fresh Blackberries
- ½ Cup Greek Yogurt
- 1 Cup White Chocolate refined sugar-free
- ¼ Cup Honey
- 2 Tablespoons Olive Oil
- 1 Teaspoon Vanilla
- 2 Teaspoons Arrowroot Starch
- ½ Tablespoon Baking Powder
- ½ Tablespoon Baking Soda
- ½ Teaspoon Salt
Glaze
- 2 Tablespoons Almond Milk
- ½ Cup Refined Sugar Free Confectioner's Sugar
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper. In one bowl, mix 2 cups of almond flour, 1 cup oat flour, ½ tablespoon of baking powder, ½ tablespoon of baking soda, and ½ a teaspoon of salt. In another bowl, whisk together 2 eggs, ½ cup of Greek yogurt, 2 tablespoons of olive oil, 1 teaspoon of vanilla, and ¼ cup of honey, then combine in one bowl with the dry ingredients until a thick dough forms.
- Fold 1 cup of white chocolate chips into the dough. Toss 1 cup fresh blackberries with 2 teaspoons of arrowroot starch to prevent the juice from bleeding, then gently fold them into the dough so most berries stay whole. You want to avoid squishing them too much.
- Put the dough onto the parchment-lined baking sheet and shape it into a rectangle that's about 1 inch thick. Cut it into 12 squares and chill for 15 minutes in the freezer for extra-flaky scones.
- Bake for 20 minutes, or until golden brown and crispy on the edges, and the center has reached an internal temp of 200°F. Let cool slightly, then transfer to a rack. While the scones cool, get out a small bowl and whisk 2 tablespoons of almond milk and ½ cup of sugar-free confectioner's sugar. Drizzle over the scones and enjoy!
Notes
- 15-Minute Chill: Always chill scones for 15 minutes before baking.
- Moisture Barrier: Toss the blackberries in arrowroot starch instead of flour. Arrowroot absorbs more moisture and forms a protective seal around the pigments, keeping your dough from turning purple.
- Dual Leavening: Using both baking powder and baking soda (which reacts with yogurt's natural acidity) gives the scones lift, and helps them brown beautifully through the Maillard reaction (browning).
- Internal Temp: Gluten-free flours need to hit 200°F (93°C) to fully set. Baking below this leaves the centers gummy, so an instant-read thermometer is a baker's best friend.
Nutrition
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Jenna says
These scones are INCREDIBLE. Turned out perfect!!! Thanks for sharing.
Emmy Clinton says
I'm so glad you loved them Jenna! Thanks for sharing your thoughts!!
Caroll says
We loved these so much! We ended up adding lemon juice & zest. Thanks for sharing!!