Vegan Berry Scones

 
I like to think of recipes, like this classic scone, as a blank canvas for whatever perennial berries are currant-ly (hehe) in season. Keep this recipe in your back pocket when you come home with a few handfuls of foraged berries, or when you harvest some perennial veggies and herbs from your  Climate Victory Garden .

I like to think of recipes, like this classic scone, as a blank canvas for whatever perennial berries are currant-ly (hehe) in season. Keep this recipe in your back pocket when you come home with a few handfuls of foraged berries, or when you harvest some perennial veggies and herbs from your Climate Victory Garden.

Adapted from The Minimalist Baker and King Arthur Flour

| Yield: 8 scones | Time: 35 minutes |

 

 

VEGAN RECIPE

1 3/4 C all-purpose flour

1/4 C sugar

1 T baking powder

1/2 t salt

6 T scoop-able coconut oil, or vegan butter

1 batch flax egg (1 T flax meal + 2 1/2 T water, mixed together)

3/4 C oat milk

1 cup perennial ingredient (berries, herbs…)

GLUTEN FREE RECIPE

1 3/4 C Gluten Free flour

1/4 C sugar

1 T baking powder

1/2 t xanthan gum

1/2 t sugar

1/2 cup cold butter

2 large eggs

1/3 C buttermilk

1 cup perennial ingredient (berries, herbs…)

TRADITIONAL RECIPE

1 3/4 C all-purpose flour

1/4 C sugar

1 T baking powder

1/2 t salt

1/2 C cold butter

2 large eggs

1/3 C buttermilk

1 cup perennial ingredient (berries, herbs…)

Pre-heat oven to 375F.

Mix together wet ingredients (egg and milk).

Mix together dry ingredients (flour, sugar, baking powder, salt, xanthan gum*). Then cut fat (butter or coconut oil) into dry ingredients using a fork, pasty cutter or your fingers.

Gently mix wet ingredients and perennial ingredients (berries, herbs…) into the dry ingredients until evenly moist, yet slightly crumbly.

On a well floured surface, pat the dough into a square or circle about 1” thick.

Cut scones into desired shapes, then place on parchment lined baking sheet.

Optional: Brush the tops of the scones with milk (buttermilk or oat milk) and sprinkle with sugar.

Bake for 15-20 minutes - until golden brown.

PERENNIAL COMBINATION INSPIRATION

Red Currants + Lavender

Strawberries + Basil

Grape + Rosemary

Lemon Zest + Thyme

Rhubarb + Alpine Strawberries

Raspberries + Edible Flowers

Potato + Sage

Sunchokes + Garlic

 

RECOMMENDED PAIRINGS

 
Strawberry Basil Jam

Strawberry Basil Jam

Fresh Mint Tea

Fresh Mint Tea