Delightful Gluten-Free Saskatoon Scones: A Taste of the Prairies

There’s a special magic that arrives with the saskatoon berry season. If you’re fortunate enough to have these native Canadian berries growing nearby, or if you’ve cleverly stashed a bounty in your freezer, then it’s time to celebrate their fleeting but utterly delicious presence. What better way to honor these succulent purple gems than by transforming them into light, flaky, and wonderfully tender gluten-free scones? A perfect accompaniment to your afternoon tea, these scones promise to bring a cozy, comforting sweetness to your table. So, put the kettle on – you’re in for a treat! (Skip to recipe)

The highly anticipated saskatoon berry picking season has finally arrived, painting fingers purple and lips a tell-tale berry shade. It’s a sweet sign that nature’s bounty is ready for harvest, a tradition deeply embedded in the heart of prairie life.

Our bushes are currently heavy with their juicy, sun-ripened gifts, each berry a tiny sphere of concentrated flavour waiting to be plucked.

For me, berry picking is more than just a chore; it’s a therapeutic ritual, a soothing medicine for the soul, and a wonderful outlet for everyday stresses. As I gently pull down a leafy branch and methodically pluck off each dusky purple orb, I find myself drifting into a state of calm. Worries and anxieties seem to dissipate like wisps of cloud on a gentle breeze. I am completely absorbed in the present moment – focusing on this particular bush, this cluster of berries, and the simple act of harvesting. All my thoughts converge on finding the next perfectly ripening jewel. Hours can pass unnoticed, marked only by the eventual ache in my neck and the cramp in my arms. My fingers become a deep, glorious purple, and my mouth, undeniably, betrays the fact that many juicy handfuls have found their way directly to me, rather than just the berry bucket.

Growing up on a farm, saskatoon picking was always a cherished treat, a welcome break from the demanding routine of other farm chores. It was an occasion that called for packing up pails, preparing a delightful picnic lunch, and hopping into the trusty old farm truck. Our destination? The secluded forests and fencelines where Mom, with her uncanny intuition, always knew where the plumpest berries were hiding.

However, we weren’t the only ones with a keen sense for the best berry patches. The bears shared our appreciation. Seed-studded bear droppings and flattened grass wallows, clear evidence of their recent snoozing sessions between berry feasts, were the tell-tale signs we always looked out for. To ensure we kept a safe distance, we made sure to make plenty of noise, hoping to deter any nearby ursine companions. Fortunately, the closest encounters we ever had were spotting an occasional bear ambling lazily in the distance or crossing the road as we drove away, leaving us with thrilling tales and full berry pails.

Now, with our own flourishing saskatoon berry bushes planted right in our yard, the worry of unexpected bear encounters is a distant memory. While a tiny sliver of that childhood thrill, that exciting frisson of danger, might be gone, the immense joy of harvesting these precious berries remains as vibrant as ever. The convenience of fresh, organic berries just steps from the kitchen more than makes up for the lack of wilderness adventure.

Just this past weekend, we shared the delightful experience of picking berries with dear friends, making significant headway on our abundant crop. It’s a wonderful way to connect with nature and with each other.

Loreto and Nicoletta, the talented duo behind the lovely blog SugarLoveSpices, joined us, lending their hands to the harvest. As you can see from the photos, we also had some charming canine and feline helpers, adding to the lively atmosphere of our berry-picking party.

The sun shone brightly, and the berries, hanging in heavy clusters, seemed to beckon us with their irresistible charm. It was a perfect day for harvesting nature’s candy.

These luscious purple beauties are incredibly versatile, finding their way into a wide array of culinary delights. They’ve been transformed into sweet jams and jellies, blended into refreshing smoothies, baked into comforting pies, pressed for wholesome juice, and churned into creamy ice cream. Each application highlights their unique, slightly almond-like flavour profile. And, of course, they have also gracefully nestled themselves into these wonderfully delectable gluten-free scones, adding bursts of fruity goodness to every bite.

Whip up a Batch of Light & Flaky Gluten-Free Saskatoon Scones

Creating homemade scones is a truly rewarding experience, especially when they feature the unique flavour of saskatoon berries and cater to gluten-free dietary needs. These scones are designed to be light, tender, and incredibly flaky, crumbling perfectly with each bite. The process is straightforward, and the results are well worth the effort. Follow these visual steps to guide you through the preparation of these delightful treats.

Kitchen Frau Notes: When making these delightful scones, you have the flexibility to use either fresh or frozen saskatoons. However, I often find myself preferring frozen berries for a practical reason: they maintain their firm shape much better during the mixing process. This prevents them from getting squished and bleeding too much into the dough, which can sometimes lead to streaks of purple. While those streaks certainly add a charming, rustic appeal, frozen berries help ensure the distinct pockets of berry flavour remain intact. Plus, if you don’t have fresh berries readily available, frozen ones are a fantastic, convenient alternative that ensures you can enjoy these scones year-round!

Another tip for achieving the perfect scone involves the glaze. The optional egg wash and sugar topping isn’t just for decoration; it plays a crucial role, especially when baking gluten-free goods. Gluten-free baked items often have a tendency to brown less effectively than their gluten-containing counterparts, sometimes appearing pale even when fully cooked. The simple addition of a beaten egg and a sprinkle of granulated or coarse sanding sugar helps create that beautiful, golden-brown crust we all desire, adding both visual appeal and a delicate crunch. (You might notice that the scones in the photos are a touch browner than usual – that’s because I got a little distracted with my ‘saskatooning’ and left them in the oven slightly longer! Rest assured, they were still incredibly delicious and testament to their resilience.)

 Gluten-Free Saskatoon Scones Recipe

These scones are crafted to be light and tender, making them a perfect companion for your morning coffee or afternoon tea. Made with a blend of gluten-free flours and the delightful sweetness of saskatoon berries, they are a true taste of home.

Ingredients:

• 100 grams brown rice flour (¾ cup)
• 100 grams millet or sorghum flour (¾ cup)
• 150 grams sweet rice flour (1 cup)
• 150 grams potato starch (¾ cup + 2 tablespoons)
• 2 teaspoons guar gum or xanthan gum
• 2 tablespoons baking powder
• ½ teaspoon cream of tartar
• ¼ teaspoon salt
• ⅓ cup sugar
• ¾ cup cold salted butter or dairy-free margarine
• 2 large eggs
• 1 cup canned premium full-fat coconut milk
• 2 teaspoons pure vanilla extract
• 2 cups frozen saskatoons
• Extra sweet rice flour for dusting the countertop
• Optional: 1 beaten egg and granulated sugar or coarse sanding sugar for topping

Instructions:

1. Prepare Baking Sheet: Line a large cookie sheet with parchment paper or grease it thoroughly. This prevents sticking and ensures easy removal of your freshly baked scones.
2. Preheat Oven: Preheat your oven to 375°F (190°C).
3. Combine Dry Ingredients: In a large mixing bowl, whisk together the brown rice flour, millet or sorghum flour, sweet rice flour, potato starch, guar gum or xanthan gum, baking powder, cream of tartar, salt, and sugar. Ensure all ingredients are well combined.
4. Cut in Butter: Add the cold, cubed salted butter (or dairy-free margarine) to the dry ingredients. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces are key to creating flaky scones.
5. Whisk Wet Ingredients: In a separate bowl, lightly whisk the two large eggs. Then, beat in the full-fat coconut milk and pure vanilla extract until smooth.
6. Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Using a wooden spoon or a sturdy spatula, mix gently until all the loose flour is just incorporated and the mixture looks like a bowl full of large, moist crumbles. Be careful not to overmix.
7. Add Saskatoons: Gently fold in the frozen saskatoons. Use your hands if necessary to lightly mix them into the dough, ensuring they are evenly distributed without crushing them. The mixture will still be quite crumbly at this stage.
8. Shape the Dough: Liberally dust your clean countertop with extra sweet rice flour. Dump half of the crumbly dough mixture onto the floured surface, forming a loose pile.
9. Form Disks: With lightly wet hands (this prevents sticking), gently press the crumbles together into a rough ball. Then, alternate between flattening the top of the ball and using the flattened palms of your hands to push in the sides of the ball. Continue until you have a flat, round disk about 7 inches (18 cm) in diameter. Press in any stray saskatoons that might fall out as you work. You may need to re-wet your hands periodically to keep the dough from sticking.
10. Cut Scones: Using a sharp knife, cut the disk into 8 even wedges.
11. Transfer to Baking Sheet: Carefully slide a thin, flexible metal spatula or offset spatula underneath each wedge. Lift them gently and place them onto the prepared cookie sheet, ensuring they are spaced apart. Press in any berries that might escape during the transfer.
12. Repeat: Repeat steps 9-11 with the remaining half of the dough.
13. Optional Glaze: If desired, brush the tops of the scones with the beaten egg and sprinkle generously with granulated sugar or coarse sanding sugar for a beautiful golden finish and a touch of sweetness.
14. Bake: Bake for 25 to 30 minutes, or until the edges are golden brown and the scones are cooked through.
15. Cool: Remove the scones from the oven and transfer them to a wire rack to cool slightly before serving.

Makes 16 wonderfully light and flavourful scones.

Guten Appetit!

Enjoy these warm, tender scones with a fresh cup of tea or coffee, and perhaps a dollop of clotted cream or extra butter. They are a delightful way to savour the distinct taste of saskatoon berries.

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Explore more delightful saskatoon berry recipes and add them to your collection:

• Old-Fashioned Saskatoon Pie
• Saskatoon Juice (And How to Easily Clean Your Saskatoon Berries)
• Saskatoon Roll or Saskatoon Cobbler (And How to Freeze Your Saskatoon Berries)
• Canned Saskatoons and Saskatoon-Peach Preserve
• Saskatoon Jelly
• Prairie Mess (Eton Mess with Saskatoons and Rhubarb)
• Saskatoon Pickle/Chutney/Relish
• Saskatoon Muffins
• Saskatoon Slump
• Saskatoon Ice Cream Made with Homemade Saskatoon Jelly
• Pork Chops with Saskatoon and Green Apple Chutney