Step 1

In a large mixing bowl, whisk together the gluten-free flour, baking powder, cane sugar, cinnamon, and salt until combined.

Step 2

Add the diced vegan butter and cut it into the flour with a pastry cutter or fork until the mixture becomes coarse, pea-sized crumbs.

Step 3

Stir in the dairy-free yogurt until a thick, sticky dough forms.

Step 4

Gently fold in the fresh blackberries with a rubber spatula or use your hands to knead the dough and gently incorporate the berries. Do not over mix or crush the berries too much.

Step 5

Form the sticky dough into a ball and then flatten it into a round, 8-inch disc about ½-inch thick. Wrap it in plastic wrap and chill in the fridge for at least 30 minutes.

Step 6

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

Step 7

Remove the dough from the fridge and cut the disc into 8 evenly-sized triangles (like cutting pie or pizza). Place the scones 1-2 inches apart on the prepared baking sheet.

Step 8

Bake the scones for 28-30 minutes or until the scones have risen and the edges are lightly golden. Allow them to cool for 10 minutes on the baking sheet before transferring them to a cooling rack.

Step 9

While the scones cool, make the glaze. Whisk together vegan confectioner's sugar with 1 teaspoon of dairy-free milk. If desired, squeeze fresh blackberry juice into the glaze to color it purple, or add a drop of food coloring.

Step 10

Once the scones are completely cool, use a spoon to drizzle the glaze over the scones. Serve and enjoy!