Cummulative Rating Servings
Makes 5 scones Difficulty
Easy
Ingredients
1 cup gf flour 1/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 3 Tablespoons cold unsalted butter, cut into slices 1/2 cup creme fraiche 1 large egg, lightly beaten 1/2 cup fresh or frozen blackberries 1/8 teaspoon cinnamon
Directions
Position an oven rack in the lower third of oven. Preheat oven to 400 degrees F.
Line a baking sheet with parchment or a silpat.
In a large bowl, mix together, flour, sugar, baking powder, and salt. Cut in butter with a pastry blender or with two knives, until mixture is the size of small peas.
In a small bowl, combine creme fraiche and egg; mix until blended. Add egg mixture to flour mixture and stir just until blended. Add blackberries and cinnamon, gently mixing together.
Spoon mounds of batter, about the size of your palm, onto baking sheet. You should have 5 fairly equal mounds.
Sprinkle tops with sugar and bake for about 22 minutes or until an inserted toothpick comes out clean.
Tips
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour. To purchase this product please click the link below in our Recommended Tools section.
For creme fraiche: Combine 2 cups cream with 2 tablespoons buttermilk and blend. Cover and let sit out on the counter for 24 to 48 hours. Refrigerate.
You can substitute cream for the creme fraiche if you prefer.
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