Superfood Scones with Goji and Golden Berries

Vegan and Dairy Free

Our new Sconedays series! Our favorite days of the week: Saturday, Sunday, & Sconeday.

We really love scones. Fresh out of the oven there's hardly anything better with our morning coffee or tea. At our usual bakery and coffee shop we have to turn them down because they're always loaded with butter. We've had great success baking them at home with vegan margarine or lactose free butter.

There are so many ways to add layers of flavor, spices, fruits or nuts to scones. In fact so many ways we thought we'd do a whole series. So, to kick off our new Sconedays series, here's something different - scones with superfood berries in them. You get antioxidants, vitamins and anti-inflammatory benefits from them and they're flavorful - sweet, tangy, and delicious!

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Superfood Scones with Goji and Golden Berries

by Burnt Toast Food Blog April-20-2018

Delicious vegan, dairy free scones packed with superfood golden berries and goji berries.

Ingredients

• 3 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup vegan margarine
• 1/2 cup dried golden berries
• 1/4 cup dried goji berries
• 1 1/2 teaspoon grated orange peel
• 1 cup coconut cream
• 1 tablespoon vinegar
For topping:
• 2 tablespoons coconut cream
• turbinado sugar (optional)

Instructions

Preheat oven to 400º.1. Stir contents of canned coconut cream well. Measure one cup and stir in 1 tablespoon of vinegar. Set aside.2. Place golden berries and goji berries in small bowl and cover with hot water for 5 minutes. Drain and set aside. 3. Whisk together flour, sugar, baking powder, baking soda, and salt. 4. Cut in margarine with pastry blender until coarse, about the size of peas. 5. Stir in berries and orange zest with a fork. 6. Fold in the coconut milk until dough just comes together.7. Turn out onto a floured board. Pat out dough to 1/2" thickness. Cut into shapes with 2 1/2" cookie cutter or juice glass. Smaller cookie cutters are fun for mini scones. Place on ungreased baking sheet. 8. Brush scones with 2 tablespoons coconut cream. Sprinkle with turbinado sugar (optional).9. Bake for 14-16 minutes (12-15 minutes for mini scones).Enjoy warm from the oven. Can be reheated at 350º for 5 minutes. Store in airtight container. Notes:We used Earth Balance Vegan Buttery Sticks with great success. Lactose free butter also tastes great. Both make a great flaky texture.Use fresh orange zest instead of bottled store bought zest. The flavor difference is worth a couple extra minutes effort. Other nondairy milk options that work: coconut milk (not cream) or cashew milk.

Details

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Yield: 12-18 scones