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Blackberry-Almond Scones




Source of Recipe


"Dairy-free Desserts: Berry Tasty," by Beverly Lynn Bennett, VegNews_, May+June 2005


Recipe Introduction


Makes 8 scones


List of Ingredients




2 cups spelt or whole-wheat pastry flour
1/4 cup turbinado sugar
2 tablespoons orange zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 cup non-hydrogenated margarine
6 ounces plain soy yogurt
1/4 cup soy milk or orange juice
1 1/2 teaspoons vanilla
1 cup blackberries, fresh or frozen
3 tablespoons sliced almonds

Topping
2 tablespoons sliced almonds
2 teaspoons turbinado sugar


Recipe



1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside, In a large bowl, place the flour, sugar, orange zest, baking powder, baking soda, spices and sea salt, and stir well to combine.

2. Using a pastry cutter or fork, cut the margarine into the dry ingredients until it resembles the size of small peas. Add the soy yogurt, soy milk and vanilla, and stir until the mixture just forms a soft dough. Add the blackberries and sliced almonds, and lightly fold into the dough.

3. Transfer the dough to the parchment-lined cookie sheet. Lightly dust your hands with flour and then gently pat the dough to form a 9-inch circle. Using a sharp knife, score the circle into wedges, but leave as a whole circle to bake.

4. Bake for 15 minutes, rotate the tray, and reduce the heat to 350 degrees for another 5 minutes. Remove the scones from th oven and allow to cool 10 minutes. Cut through the score lines to separate into 8 wedges. Serve warm with jam, margarine or the Devonshire Cream [see separate post].