Blackberry and Clove Scones - Dairy Free, Vegan

Bake together. Eat scones for brunch together. Or apart, sadly.
Sconedays: fresh blackberries and a hint of cloves

I’m a scone nerd, always curious and sampling some when I spot them in a coffee shop or bakery case (even though the butter won’t agree with me), and I often bake them at home. Scones intrigue me with the way the variations of fruit and spices and different fats (milk, cream, butter or their nondairy cousins) combine to create a happy taste experience.

Part of my nerd culture around scones notices how often people exclaim in surprise – and I mean happily – when they first eat a homemade scone. 

Besides being easy to make, I love that I can freeze scones and then bake them fresh whenever the mood strikes. There’s nothing like warm scones fresh from the oven.

Heavier than those of their UK origins, American scones are more of a dry and crumbly biscuit, sweet with many varieties of fruit or spices, sometimes nuts. Not sure why the American scone evolved (devolved?) this way. My theory is that they last longer on the bakery shelf.

The recipes we make and share with you are, we think, more tender or almost cake-like than many American scones. They’re good the next day, almost as good as they are right out of the oven.

I love to serve scones for family breakfast or brunch, but Rebel and I agree that we’ll eat them anytime.

So, if you haven’t tried making scones yet, there’s no time like the present shelter-at-home-ness. These fresh blackberry ones with just a scent of cloves lingering in every bite may convert you.

If you fall in love with fresh fruit scones like I have, try these Strawberry Scones next. My son-in-law who doesn’t really love sweets and pastries had seconds. Not kidding.

Are you a scone nerd, too? Share your scone photo with us on Instagram using the hashtag #BTFBrecipes.

~ Lee

scones, tea party, nondairy, dairy free, vegan, blackberries, cloves, brunch

recipes

English, Scottish

Yield: 12-18 scones

Author: Burnt Toast Food Blog

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Blackberry and Clove Scones - Dairy Free, Vegan

Delicious fresh blackberries with a hint of ground cloves make a scone that perfectly accompanies tea time or brunch. Dairy free. Vegan. Or dairy full.

Prep time: 20 MCook time: 35 MTotal time: 55 M

Ingredients:

• 3 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 3/4 cup vegan margarine (1 1/2 sticks)
• 1 cup nondairy milk
• 1 tablespoon white balsamic vinegar or regular white vinegar
• 1 cup fresh blackberries, rinsed and patted dry

Topping (optional):

• 1-2 tablespoons nondairy milk
• turbinado sugar

Instructions:

1. Mix the vinegar into the nondairy milk and set aside.
2. Whisk together the dry ingredients: flour (see notes), sugar, baking powder, baking soda, salt and ground cloves. Mix well to evenly distribute the cloves.
3. Cut the margarine into small cubes. Cut in the margarine with a pastry blender or fork until coarse and the size of small peas.
4. With a fork, stir the milk into the flour mixture until the dough just comes together. The dough should be sticky. (If using oat milk, you may need to add up to 1 tablespoon additional milk.)
5. Turn half the dough onto a lightly floured board. Place half the blackberries on top, and gently knead the dough 3-4 times to incorporate the berries (without crushing them).
6. Pat the dough into a circle about 1" thick. With a dough scraper or large knife, pressing straight down, cut into 6 or 8 triangles.
7. Place scones on an ungreased baking sheet. For easy cleanup, use silpat mats or parchment paper.
8. Repeat with the remaining half of the dough – add the berries, pat into a circle and cut.
9. For best results, freeze scones on baking sheet(s) for 15 minutes. You can skip this step and bake immediately although scones won't be quite as tall.
10. Heat the oven to 400° while the dough is in the freezer.
11. Remove from freezer. With a pastry brush, lightly coat the top of the scones with nondairy milk. Sprinkle with turbinado sugar.
12. Bake until golden brown, for 14-16 minutes, or 16 minutes or more if frozen. Baking time depends on the size of scones and how juicy the berries are - be sure dough around berries is cooked through. Serve warm.
13. Store leftover scones in an airtight container in the refrigerator.

Notes:

Don’t add more than the 1 cup of blackberries or the scones will be too juicy to bake fully. Before measuring the flour: stir flour lightly in its container to take out clumps and add in some air. If you skip this step, you may end up adding too much flour, and the scones will be dry. Scones can be reheated in a 350° oven for 5 minutes until warm. Or freeze them unbaked for up to 2 months. Pop frozen scones right from the freezer into a 400° oven. They'll take a little longer to bake than noted in the recipe. For the nondairy milk, we like to use coconut milk, almond milk or oat milk. Make it dairy-full: use real butter and milk.

Burnt Toast Food Blog, 2019

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