Blackberry Scones

5 from 2 votes

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!

Prep Time15

Cook Time20

Chill Time15

Total Time34

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Halal, Hindu, Kosher, Vegetarian

Servings: Servings

Calories: 293kcal

Author: Emmy Clinton

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

US Customary - Metric

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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.

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