Gluten Free Blackberry Scones filled with white chocolate and the perfect flaky scone texture.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 206kcal
Author: Emmy Clinton
Ingredients
2CupsAlmond Flour
1CupOats (blended) or Oat Flour
2Eggs
½CupGreek Yogurt
2TablespoonsOlive Oil
1Teaspoon Vanilla
¼ Cup Honey
1TablespoonBaking Powder
½Teaspoon Salt
1CupBlackberriesI prefer fresh
1CupWhite Chocolate I used Lily’s
Glaze
¼ CupNut Milk
¼CupRefined Sugar Free Confectioner’s Sugar
Instructions
Set the oven to 375 ℉.
Add the almond flour, blended oats, baking powder, and salt to a bowl—mix well.
Next add the eggs, greek yogurt, olive oil, and honey. Stir until everything is well combined.
Add the white chocolate chips, and stir well.
Last but not least, fold in the blackberries. Try to do this gently so they don’t burst—it’s not a big deal if a couple do!
Get out parchment paper, set it on the counter and form the dough into a rectangle that’s about an inch thick. The dough should be thick enough to hold it’s shape. Cut the rectangle into 9 large pieces or 12 smaller pieces.
Transfer the the 9-12 scones on to a baking sheet with parchment paper.
Bake at 375℉ for 20-25 minutes. While they bake, make a glaze using nut milk and refined sugar free confectioner’s sugar.
Once the scones have a nice golden brown crisp, pull them out of the oven, add the glaze & serve!