Hannah Kaminsky
Easy Vegan Blackberry Almond Scones
In addition to their incredible taste, blackberries boast significant amounts of calcium, iron, and phosphorus.
September 7, 2025
We love to bake these scones on a Sunday to enjoy all week long. They freeze perfectly, so pop into the oven, smother with vegan butter or Devonshire cream, and your day will be a little extra special.
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 ground cinnamon
1/2 teaspoon ground 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 extract
1 cup blackberries, fresh or frozen
3 tablespoons sliced almonds
For the topping:
2 tablespoons sliced almonds
2 teaspoons turbinado sugar
What you do:
- 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.
- Using a pastry cutter or fork, cut butter 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.
- 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.
- Bake 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.
For more plant-based recipes like this, read:
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