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VegNews.BlackberryAlmondScones.HannahKaminsky

Vegan Blackberry Almond Scones

In addition to their incredible taste, blackberries boast significant amounts of calcium, iron, and phosphorus.

Serves: 8
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Makes 8 scones

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside. In a large bowl, place flour, sugar, orange zest, baking powder, baking soda, spices, and sea salt, and stir well to combine.

2. Using a pastry cutter or fork, cut margarine into dry ingredients until it resembles the size of small peas. Add soy yogurt, soy milk, and vanilla, and stir until mixture just forms a soft dough. Add blackberries and sliced almonds, and lightly fold into dough.

3. Transfer dough to parchment-lined cookie sheet. Lightly dust hands with flour and gently pat dough to form a 9-inch circle. Using a sharp knife, score circle into 8 wedges, but leave as a whole circle to bake.

4. Bake for 15 minutes, rotate tray, and reduce heat to 350 degrees for another 5 minutes. Remove scones from oven and allow to cool 10 minutes. Cut through scored lines to separate into 8 wedges. Serve warm with jam, vegan butter, or vegan Devonshire cream.

What you need:

For the scones:
2 cups spelt or whole-wheat pastry flour
1/4 cup turbinado sugar
2 tablespoons orange zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 cup vegan butter
6 ounces plain soy yogurt
1/4 cup soy milk or orange juice
1-1/2 teaspoons vanilla
1 cup blackberries, fresh or frozen
3 tablespoons sliced almonds

For the topping:
2 tablespoons sliced almonds
2 teaspoons turbinado sugar

What you do:

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside. In a large bowl, place flour, sugar, orange zest, baking powder, baking soda, spices, and sea salt, and stir well to combine.

2. Using a pastry cutter or fork, cut margarine into dry ingredients until it resembles the size of small peas. Add soy yogurt, soy milk, and vanilla, and stir until mixture just forms a soft dough. Add blackberries and sliced almonds, and lightly fold into dough.

3. Transfer dough to parchment-lined cookie sheet. Lightly dust hands with flour and gently pat dough to form a 9-inch circle. Using a sharp knife, score circle into 8 wedges, but leave as a whole circle to bake.

4. Bake for 15 minutes, rotate tray, and reduce heat to 350 degrees for another 5 minutes. Remove scones from oven and allow to cool 10 minutes. Cut through scored lines to separate into 8 wedges. Serve warm with jam, vegan butter, or vegan Devonshire cream.

Photo by Hannah Kaminsky