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If you have been following this blog for awhile you will know that our house does not have central air and that our kitchen is on an end of the house that literally traps heat every time I turn on the oven, or even the burner. What I’m saying is in this hot weather all I want to eat is hummus and popsicles (not together of course). I have no desire to cook – this is a real problem when you’re a food blogger.
Here I am complaining about how hot our kitchen is and how my oven becomes the devil but as you can tell by the title of this post, Gluten Free Chocolate Blackberry Sage Scones, clearly I HAD to turn my oven to a whopping 400 degrees to bake these scones. And you think to yourself: “Why Emily, Whhhyyyy?!?!?!” I wondered the same thing as I was trying my hardest to keep my beautiful, delicate scones from melting and falling apart on me as I cut the dough into triangles in humid 80 degree temperatures!
I don’t have a really good answer for you, except that I couldn’t resist the flavor combo of blackberry, sage and chocolate. If you tuned in for my Blackberry Sage Red Wine Sangria on Friday you will know that my inspiration for the blackberry/sage/chocolate combo is from my current favorite chocolate bar. This idea for scones has been in my head for way too long and I was waiting for blackberries to become ripe and juicy. I had thought June would still be baking seasoning. Boy was I wrong this year, especially in my kitchen.
There’s no stopping me now, friends. Come rain, come snow, or come devilish heat these Gluten Free Chocolate Blackberry Sage Scones must be made! And look, they were a success!
If you are intimidated by the idea of baking scones, don’t be. They were pretty simple (despite the part about the heat melting the scones and causing me to work extra fast). Wanna hear a secret? This was only my second time making scones in my life. The first time was when I tested this recipe just a few days before. If I can do it while trying to fight the heat, then you can do it in your home that has central air (hopefully). Or in the fall when normal people do their baking.
These Gluten Chocolate Free Blackberry Sage Scones are well worth it. They are tender, rich and chocolaty, sweet but not too sweet, filled with bites of fresh earthy sage and bursts of juicy fresh blackberries. Each scone is drizzled with some melted chocolate for extra decadence. They could be eaten as part of your breakfast, but I prefer them as a dessert or as an afternoon snack with some iced tea (hot tea in the colder months – because tea and scones are classic).
Best part is that Gluten Free Chocolate Blackberry Sage Scones are naturally sweetened with coconut sugar and are kept gluten free by using a mix of all purpose gluten free flour and buckwheat flour (remember buckwheat flour from my Dark Chocolate Brownies?).
I hope that you stay cool and enjoy summer during this hot June weather. If you have central air in your house then you need to make these scones ASAP. If you don’t have central air, I feel you; wait until the very beginning of fall when fresh blackberries are still in season and the temps have dropped just enough for you to bake! Enjoy!
Gluten Free Chocolate Blackberry Sage Scones
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 16 medium scones 1x
- Category: Dessert, Breakfast, Snack
- Cuisine: Gluten Free
Description
These scones are rich in chocolate, bursting with fresh sweet blackberries, with hints of earthy sage.
Ingredients
- 1 1/2 cups buckwheat flour
- 1/2 cup all purpose gluten free flour
- 1/4 cup + 2 tablespoons cocoa powder
- 1/4 cup + 3 tablespoons coconut sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1 tablespoon + 1 teaspoon baking powder
- 10 tablespoons unsalted butter, very cold
- 2 tablespoons fresh sage, chopped
- 1/3 cup chocolate chips
- 1 1/2 cups fresh blackberries, large ones cut in half
- 2 eggs
- 3/4 cup milk (I used unsweetened almond milk)
- 1 teaspoon pure vanilla extract
- 1/2 cup extra chocolate chips for drizzling (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Grease a large baking sheet, or line with parchment paper or a silpat mat.
- In a large mixing bowl whisk together the dry ingredients: buckwheat flour, gluten free all purpose flour, cocoa powder, coconut sugar, cinnamon, salt and baking powder.
- Cut the cold butter into small chunks. Using a pastry cutter or two butter knifes cut the butter into the flour until a course meal forms, about the size of peas. Stir in the sage, chocolate chips, and fresh blackberries.
- In a separate small bowl whisk together 2 eggs, the almond milk, and vanilla.
- Create a small well in center of dry ingredients. Pour the liquid ingredients into the well. Stir, gradually incorporating the wet ingredients into the dry until well combined and a dough forms.
- Turn dough out onto a flat surface. Form into a disk and wrap with plastic wrap. Chill dough for 30 mins in fridge or for 15 minutes in the freezer.
- Roll dough out to ½ inch thickness, using cocoa powder to dust the work surface and rolling pin. Cut dough with 2 inch round cookie cutter into16 circular scones, or cut into medium-sized triangles. If cutting the dough into triangles: form the dough into a large square. Cut that square into 4 equal squares, then cut each square in half diagonally, then cut each of those triangles in half again. You should have 16 medium triangle-shaped scones.
- Chill scones for 15 minutes in the fridge or 5 to 10 minutes in the freezer. This helps the scones to keep their shape while they are baking.
- Bake for 10 to 12 minutes, or until the scones have risen and a toothpick removes clean from the center.
- Allow them to cool for 10 minutes on the baking sheet. Transfer the scones to a cooling rack.
- Optional step: Place some parchment paper beneath your cooling rack. In a small bowl melt the 1/2 cup chocolate chips in the microwave in 30 second increments, stirring in between. Once the chocolate is melted use a fork to drizzle the chocolate over the scones, working in a zigzag pattern. Allow the scones to cool completly and the chocolate to harden before serving.
- Store leftovers in an airtight container with paper towels on the bottom of the container and in between any layers of scones to collect moisture.
- Eat within 3 to 4 days of making.
Notes
Prep/cook time does not reflect the amount of time required to chill the dough in the fridge.
Recipe heavily adapted from Entertaining with Beth.
Nutrition Facts does include the optional step of adding the drizzled chocolate on top of the scones.
Amazing! I can’t wait to try it!
Thanks, Dianne. Let me know how you like it 🙂