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Triple Berry Scone

Servings: serves 12


3 cups Gluten-Free Flour
½ cup Beet Sugar, Organic
2 tablespoons baking powder
¼ teaspoon sea salt
¾ cup unsalted butter, cut into one inch cubes
1 egg
½ cup milk
¼ cup raspberries
¼ cup blueberries
¼ cup blackberries


  1. Preheat oven to 400° F. Cover sheet pan with parchment paper.
  2. In a large bowl, combine all dry ingredients until fully incorporated.
  3. Add butter to dry ingredients until fully coated.
  4. In a separate bowl, whisk egg with milk. Slowly add in berries and flour mixture until dough is formed.
  5. On a lightly floured surface, knead for 1 minute, or until dough is coated with flour.
  6. Roll out dough until it is approximately one foot long.
  7. Using a dough scraper, cut dough into triangles.
  8. Place on prepared sheet pan.
  9. Bake for 10 to 15 minutes or until golden brown.
  10. Serve warm and enjoy!


Serving Size: 1 Scone
Calories: 270
Protein: 3 g
Cholesterol: 50 mg
Calcium: 190 mg
Total Fat: 12 g
Total Carbohydrate: 44 g
Iron: 1 mg
Saturated Fat: 7 g
Dietary Fiber: 1 g
Sodium: 280 mg


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