September 4, 2020
It’s blackberry season, which means free delicious berries! Give these blackberry scones a try instead of the usual blackberry crumble – you won’t be disappointed. They’re deliciously light with a super delicate crumb and (most importantly) they’re crazy easy to make!
- Yield: 8 scones 1x
- 1 t ground psyllium husks + 5 t water (or 1T flax seeds (ground) + 5 T water)
- 265 g self-raising flour
- 90 g granulated sugar
- zest of 1 lemon, around 1 T
- 1/2 t baking powder
- 1/2 t flaky sea salt
- 120 g vegan butter, use “block” style and freeze in advance
- 160 g soy milk
- 2 T lemon juice
- 2 t vanilla extract
- 180 g blackberries, fresh or frozen
- 2 t granulated sugar
- Preheat the oven to 200c/390f (fan). Line a baking sheet with baking parchment.
- In a small bowl whisk together the ground psyllium husks/ground flax seeds with the water. Set aside to thicken into your “egg” mixture.
- In a large bowl, combine the flour, sugar, lemon zest, baking powder, and flaky sea salt. Set aside.
- Using a box grater, coarsely grate the frozen vegan butter into a medium bowl. Transfer the grated vegan butter to the bowl of flour.
- Using a pastry cutter or two sharp knives, cut the butter into the flour mixture until you have a coarse, sand texture – almost like a fine crumble topping. Cover the bowl with a plate and place in the fridge while you prepare your wet ingredients.
- Place the soy milk, lemon juice, vanilla extract, and the thickened psyllium husk/flax seed “egg” mixture into the cup of a high-speed blender. Blend until completely smooth.
- Remove the bowl from the fridge and pour the blended wet ingredients over the dry. Using a spatula or wooden spoon, gently fold the ingredients together until you have a very rough shaggy dough – do not overmix!
- Add the blackberries and, for the last time, stir gently to incorporate.
- Scrape out the dough onto the lined baking sheet and use the spatula or wooden spoon to shape the dough into a circle. Use a knife or bench scraper to slice the circle into 8 even segments and separate them from each other slightly to allow room to rise. Sprinkle with the extra granulated sugar
- Place in the oven to bake for 30-35 minutes or until golden brown on top. Remove from the oven and allow to cool on a wire rack. If the scones have expanded and are now touching, wait until they’re cool and slice the scones apart.
- Serve with a nice cup of tea or coffee!
When it comes to making scones you’ll find the less you do, the better they turn out. Here are some tips for getting the perfect crumb!
Keywords: blackberry scones
Freeze Your (Vegan) Butter
Great scones are all about managing the gluten in your flour. We’re aiming for crumbly and “short” rather than tough and chewy. When you make scones with warm or even room temperature vegan butter, the moisture content activates the gluten in the flour and makes everything toughen up. By freezing the butter, we stop it from melting too quickly and keep the gluten from activating. Be sure to use a block variety of vegan butter rather than margarine, as margarine has higher water content.
Grate Your (Vegan) Butter
Another GRATE tip for making scones is to grate your butter, rather than just cutting it into cubes. This makes it much easier to incorporate the butter into the flour mixture without “overworking” the flour. The more you work the flour, the more the gluten will develop, so small flecks of butter gives you a nice head start! Also, be sure to use a pastry cutter or a pair of sharp knives to cut the butter into the flour. Using your hands (like some recipes suggest) can warm up the butter and lead to tough scones!
Don’t Overmix the Dough
It can be tempting to give everything a really good mix, especially when you add the blackberries – but try not to. For one, you don’t want to activate the gluten and end up with tough scones. It’s also a good idea because you want to keep your blackberries intact! If you overmix the berries, they’ll burst and bleed into the scones meaning no beautiful golden colour on top.
Sprinkle with Granulated Sugar Before Baking
Speaking of the beautiful golden top, be sure to sprinkle your scones with some granulated or demerara sugar right before baking. It’ll help them to brown and form a beautifully crumbly exterior.
Always Allow to Cool
Straight after baking, scones will be very soft inside, so be sure to allow for some cooling time before serving. A good 30 minutes should do it if they’re on a wire cooling rack.