The Best Gluten Free Blackberry Scones Recipe


When I say that this is the best gluten free scone recipe that I have ever tasted, I really mean.  It's made with a combination of almond flour and buckwheat flour.  The taste is insanely rich.  Once you try one of these, it's going to be hard to go back to a wheat flour scone.  I stumbled on this recipe when I was baking chocolate chunk cookies  using a recipe that was given to me by our family friend Laura.  The chocolate chunk cookie recipe tasted so good using almond flour, that I knew I could use something similar by adding a small amount of buckwheat flour.  The recipe has tasted good from the get-go.

Who says that when you are on a camping trip that you have sacrifice good eating?  Not me.  My family has a tradition of baking home made gluten free scones every Saturday morning for breakfast.  I use a flour mix made with ground almonds, sunflower seeds, and flax seeds.  Just about any nut-seed combination will work. I continue this baking tradition on camping trips too.  We don't limit our baking to just Saturday morning.  We bake more often on camping trips because things seem to taste better and we are way more hungry because of being so active.

My favorite time of the day while camping is having my morning cup of coffee while eating decadent pastries like wild berry scones. Many people wonder if they can bake delicious treats like home made blackberry scones while camping.  Yes, you can bake your own gluten free scones while you are on the road camping in the wilds.  It's not much harder baking scones while camping as long as you have the right baking equipment.  Give this recipe a test at home before you go camping.  Never follow any recipe copy exact because baking condition vary due to humidity, elevation, and your oven.  Get a good feel for this recipe at home and will be a hit on your family camping trip..

The Best Gluten Free Wild Blackberry Scone Recipe

  • 2 1/2 cups almond flour
  • 1 cup buckwheat flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1/2 cup honey
  • 1/2 butter, olive oil, or coconut oil
  • 1 cup of your favorite wild or domestic berries
  • Mix the dry ingredients

Mix the wet ingredients and gently fold into the dry ingredients.  The batter should be thick enough to form an ice cream scoop size round ball without falling apart.

Scoop out golf ball size of the batter and place into a lightly buttered metal baking dish.  Steam* for approximately 20 minutes until done.  You can test the scones by pricking them with a fork or toothpick.  If the toothpick pulls out dry, the scones are done!

*bake at 415 degrees F for 15-20 minutes in a oven

These scones can be baked at home.  These are worthy to be served to finest guests.  I can almost guarantee that you will like these scones better than any scone that you have ever tried!


bakepacker I have been using a small device that lets you steam baked items like chocolate cake, pizza, and blackberry scone. I bought my little steamer over 20 years ago and I am not sure the brand of it.  Both Amazon and REI sell a similar item called a Bake Packer that will do the trick.  This little device only weighs a few ounces since it's hollow.  All you do is stick the bake packer inside a mid size cooking pot filled partially with water.  I place the scones in a stainless steel cereal bowl and cover it with Reynolds Baking Wrap and set it on top of the steamer after the water is boiling.  It takes about 20-25 minutes to bake your favorite scones.




stainlesssteelcooksetA 2 quart pot will do the trick for making these scones on a camping and back packing trip.  I have a nested stainless steel cooking kit that you can buy at Amazon, REI, or Back Country Edge.  I know that I mentioned using wild blackberries.  How often is this possible on camping and pack packing trips?  Not too often.  Use whatever berries that you can find, buy at a local farmers market, or pack in dried blueberries, strawberries, cherries, etc.  As long as these taste good to you is the main objective!

We have always managed to find a few wild berries on all of our camping trips since we camp in August.  Don't let the lack of wild berries stop you from indulging in the finest bakery goodies that you will ever eat.  Stock up on organic dried fruit that can double as a healthy snack mixed with nuts and for baking.


stainlesssteelvegetablesteamerMy wife uses a large stainless steel heavy duty wok with a vegetable steamer inserted on the bottom.  It's the same method that back packers use to bake chocolate cakes and scones.  Her method is far superior because you can bake a large cake or a dozen small scones.  The Bake Packer is usually good enough for only one person because you are usually so hungry and you want to eat the entire batch.  The recipe that I use is enough for at least a dozen scone which can be baked all at once in the wok.

If you want to purchase almond flour, I would suggest using a Cuisinart food processor and grind your own almond flour.  I buy almonds in bulk at the local farmers market.  You will end up paying almost double the price for almond flour online or at your local health food store and it will never be as fresh as making your own.  Almonds stay fresher longer when they are whole.  Whenever you grind any grain, seed, or nut, it will start going rancid.


We use a shallow stainless steel cake pan just like the one shown to your left.  You can find them at Amazon, local thrift stores, Walmart, and Target Stores.  You will many other uses for it while camping.  We use it for making our chia seed pudding, collecting fresh berries, and serving salads.












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