Blackberry Brunch Special

Blackberry Brunch Special

Guest Blogger: Sara Korzeniewski

RD, CLT, blogger at The Organic Dietitian

Visiting an apple orchard every fall is one of my favorite seasonal activities. There is something magical about picking your own produce straight from the tree. The best part was leaving the orchard with bushels of fresh, crisp, and sweet apples to enjoy for the next couple of weeks. My family and I wouldn’t simply eat them whole, but we would add them to any recipe that we could. Fortunately, you don’t need to go apple picking to enjoy a batch (or two) of these Grain Free Apple Blackberry Scones. 

When cooking with apples I strongly encourage you to leave on the skin.  The precious skin is where most of the nutrients are located and full of beneficial fiber.  Fiber found in apples can also work as a prebiotic which helps feed your good gut bacteria which is critical for optimal health. So don’t throw out all of that amazing nutrition! The skin of the apples is also where most of the healthy antioxidants are found. These antioxidants are nutrients that can help prevent or delay cell damage. The saying may be right, “an apple a day keeps the doctor away.”

When it comes to baking, I love using fruit whenever possible. Adding fruit like apples to baked goods, for example, with natural sugar makes it easier to keep any added sugar to a minimum. Utilizing the Blackberry Pomegranate Sparkling Water from Mountain Valley is also my secret weapon to add flavor and moisture without adding extra sweeteners. These Grain Free Apple Blackberry Scones are a delicious treat any time of the year. A perfect addition to any breakfast or brunch.



2 eggs

½ cup Mountain Valley Blackberry Pomegranate Sparkling Water

1 teaspoon vanilla extract

¼ cup maple syrup

½ cup coconut flour

1 cup almond flour

1 teaspoon baking soda

¼ teaspoon salt

2 tablespoons butter, cubed

½ cup chopped granny smith apple

¼ cup frozen blackberries


  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, mix together the wet ingredients - eggs, water, vanilla and maple syrup. In a second large bowl mix together the dry ingredients - flours, baking soda and salt.
  3. Use a fork to mix the cubed butter into the dry ingredients until the butter is the size of peas. Add the wet ingredients into the dry ingredients and mix to combined.
  4. Fold in the chopped apples and frozen blackberries.
  5. Using a ½ cup scoop, measure out the scone dough pressing to told together with your hands. Put the rounds onto a lined baking sheet and press down lightly with your hands to flatten slightly into 1-1 ½ inch disks.
  6. Bake at 350 degrees F until lightly golden brown, about 30-40 minutes.
  7. tore leftovers in an airtight container for up to 3 days.



Sara Korzeniewski is a Registered Dietitian and blogger at blogger at The Organic Dietitian. She loves to cook and create food that tastes delicious but also nourishes bodies the way nature intended. Click HERE to find more healthy and delicious recipes on her blog.




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