1 cup unsweetened almond milk (plus 1-2 tbsp. more for coating scones)
¼ tsp. vanilla bean seeds (the inside part from vanilla bean pod or use 1 tsp. vanilla extract)
2½ cups all-purpose gluten free flour
3½ Tbsp. organic cane sugar
1½ Tbsp. lemon zest
1 tsp. baking powder
¼ tsp. sea salt
1 cup fresh blackberries
1¾ cup organic confectioner’s sugar
3 Tbsp. almond milk (unsweetened)
1 Tablespoon lemon juice (freshly squeezed)
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Whisk together dry ingredients (flour, salt, sugar, baking powder).
Pour milk, vanilla bean seeds and lemon zest and mix until batter becomes moist, do not over mix.
Fold in blackberries (it’s ok if they get smashed).
Move batter to a floured surface and with your hands form a round disk (about 8-10 inches across).
Cut into 8 triangular pieces using a wet knife.
Place scones on cookie sheet, brush almond milk on each, and bake for 20 minutes.
While scones are baking, make the glaze.
Simply whisk together all glaze ingredients until smooth, then spoon over scones while they are still warm.
Scones last 3-4 days in refrigerator or one month in freezer.