Gluten Free Blackberry Scones
Gluten Free Blackberry Scones filled with white chocolate and the perfect flaky scone texture.
Ingredients
- 2 Cups Almond Flour
- 1 Cup Oats (blended) or Oat Flour
- 2 Eggs
- 1/2 Cup Greek Yogurt
- 2 Tablespoons Olive Oil
- 1 Teaspoon Vanilla
- 1/4 Cup Honey
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Blackberries I prefer fresh
- 1 Cup White Chocolate I used Lily’s
Glaze
- 1/4 Cup Nut Milk
- 1/4 Cup Refined 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!