Fresh Berry Scones
I like to think of recipes, like this classic scone, as a blank canvas for whatever perennial berries are currant-ly 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