Why We love these blackberry scones
I absolutely love a tender, fluffy scone, and these are yet another variation of one of my favorite treats (if you haven’t tried my apple scones, you are missing out). They have a very real-to-dairy flavor thanks to the unsweetened coconut yogurt, which acts as a sort of vegan buttermilk.
If you buy the big container, you can also use it to make dairy free biscuits, yogurt marinated chicken and vegan ricotta. I seriously love this ingredient.
This recipe makes a perfect breakfast or afternoon snack. If you’re looking for similar recipes, my family also loves these oatmeal banana chocolate chip muffins and dairy free blueberry muffins.
Ingredient notes:
- Coconut yogurt – I love using this ingredient in my dairy free baking. It’s my favorite buttermilk substitute. For scones, it’s replacing heavy cream, so you could also use full-fat coconut milk or coconut cream, but I love the acidity that this adds to the dough.
- Vegan butter – If you don’t have dairy free butter on hand, you can also use vegetable shortening. It will also need to be frozen or at least very cold for this recipe. I like to pop cubes into the freezer the day before or early in the day to make sure mine is nice and cold.
- Lavender flowers – For this recipe, you’ll want culinary grade lavender flowers. Check the spice aisle of your grocery store or a local (or online) specialty shop.
- Blackberries – I used fresh blackberries for this recipe, but you could also use frozen. Just be sure to flour them before adding them to the scone dough to prevent color bleeding.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s Tips & tricks
- Enhance the flavor – If you really want the lavender flavor to be pronounced, use your fingers to gently grind the flowers into the sugar before adding them to the dry ingredients.
- Make ahead tip – You can assemble and freeze these scones before baking and bake when you want them.
- Chop the blackberries – Sometimes blackberries are super large, so it can help to cut them in half to help distribute them more evenly into the scones.
Frequently asked questions
The secret to making perfect scones is cold ingredients. This helps keep the scones light and flaky. So keep your ingredients in the fridge until just before baking.
As with many baking recipes, over-mixing or overworking the dough will result in tough scones. You want to handle your dough as little as possible for scones.
The scones will rise and should have a nice crust, when tapped it should sound hollow. You can also use the toothpick method, insert a clean toothpick into the center of the scone and it should come out dry when the scones are done.
More breakfast recipes: dairy free pancakes / million dollar bacon / asparagus quiche / breakfast pizza
Lavender Blackberry Scones
Ingredients
- 2 1/4 cups all-purpose flour + 1 tablespoon for dusting blackberries
- 1/2 cup sugar
- 2 teaspoons dried culinary lavender flowers
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup vegan butter, small cubes and frozen
- 1 egg
- 1/2 cup unsweetened plain coconut yogurt
- 1 teaspoon lemon juice
- 1 1/4 cups blackberries
For the frosting:
- 1 tablespoon lemon juice
- 4 blackberries
- 1 ½ cups powdered sugar
- 2 tablespoon unsweetened, plain coconut yogurt
- Pinch coarse salt
Instructions
- Mise en place. Preheat your oven to 425˚F and line a baking sheet with parchment paper. Set it aside for later. Then, toss the blackberries with 1 tablespoon of flour until fully coated.
- Mix the dry ingredients. Combine the flour, sugar, baking powder and lavender flowers and whisk them until everything is evenly distributed. Set aside.
- Cut in the butter. Using a pastry cutter or a fork, cut the frozen butter into the flour mixture. When you’re done it will look rough with little pea sized bits of butter in the flour. It’s ok if it’s not all uniform in appearance.
- Mix the wet ingredients. In a small bowl, whisk the egg, yogurt and lemon juice together until smooth.
- Combine everything. Gently stir the wet ingredients into the dry ingredients with a rubber spatula or spoon. Once the dough is mostly together, stir in the floured blackberries.
- Shape the dough. Flour your surface to prevent things from sticking. Then, turn the dough onto the counter and gently fold it over a few times to create some layers and bring the dough together – this is sort of like kneading but you want to be gentle.Next, shape the dough into a large circle about 1.5″ in thickness before cutting it into 8 wedges.
- Bake the scones. Transfer the scones to your prepared baking sheet. Brush the tops with some thinned out coconut yogurt and sprinkle with coarse sugar.Then, bake for 14 – 15 minutes or until scones are fully set and slightly golden on top. Remove them from the oven and allow them to cool for a few minutes before transferring them to a cooling rack.Remove from oven and allow the scones to cool completely before adding the glaze.
- Make the glaze. In a small bowl, mash the blackberries with lemon juice until the liquid has changed to a dark color. Then, strain the solids from the juice. Whisk the powdered sugar into the lemon juice along with some coconut yogurt and mix together until smooth.
- Glaze the scones. When the scones have cooled, drizzle with the glaze and allow the glaze to dry before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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