Gluten-free Blackberry & White Chocolate Scones

As an admitted bread addict, it is quite difficult for me to conceive of not being able to eat gluten. However, I have read a number of articles about the benefits of cutting back on it, and nowadays there are so many good gluten-free baked goods and flour mixes available that I might just be converted. These scones were my first foray into gluten-free baking, and while I think they could use some tweaking, I thought they were pretty good for a first attempt. The gluten-free flour can easily be substituted for regular flour. In fact, I based the recipe on my all-time favorite scone recipe (see here. They are amazing. Trust me.) I switched the butterscotch chips for blackberries and chopped white chocolate, another great combination, and took out some of the liquid as blackberries make the dough much softer.

Blackberry and White Chocolate Scones

2 cups gluten-free flour (I used this), or all-purpose flour 1/3 cup brown sugar 1 tablespoon baking powder 3/4 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced 3.5 oz white chocolate, chopped 2 cups blackberries 1/2 cup 2% milk 1  egg


Preheat oven to 400°F. Sift flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in white chocolate and blackberries. Add egg and mix until just incorporated. Gradually add milk to dry ingredients, tossing with fork until dough comes together in moist clumps.  Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.

I thought these came out slightly on the grainy side -- is anyone familiar with gluten-free flours and has suggestions for how to get rid of that texture?