Gluten-Free Triple Berry Scones

Blueberries, raspberries, and blackberries crowd every wedge of these cream scones, which bake up craggy on top and tender inside. Frozen berries are actually better here — they hold their shape while the gluten-free dough sets around them.

Yield: 8 scones · Time: 40 min

Ingredients

• 2 1/4 cups (315 g) gluten-free all-purpose flour blend with xanthan gum
• 1/3 cup (65 g) sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp cold butter, cubed
• 1 egg
• 3/4 cup (180 ml) cold heavy cream, plus more for brushing
• 1 tsp vanilla
• 1 1/4 cups mixed frozen berries
• Coarse sugar for topping

Directions

1. Whisk the dry ingredients; cut in the butter until pea-sized.
2. Stir the egg, cream, and vanilla together, then fold into the dry mix.
3. Fold in the frozen berries with as few strokes as possible.
4. Pat into an 8-inch disk, cut into 8 wedges, brush with cream, and sprinkle with coarse sugar.
5. Bake at 400°F (200°C) for 20–24 minutes until golden. Cool 10 minutes.

Pro tip: Freeze the cut wedges for 15 minutes before baking for taller scones with cleaner edges.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Breads & Muffins, or explore our gluten-free breakfast recipe database and hot cereal guide.