I’ll be totally honest. When I first started testing this recipe I meant for it to be scones through and through. However, no matter what tweaks I made, scones with coffee cake-like features were the result. I took it as a sign. These Blackberry Almond Coffee Cake Scones were meant to be. I hope you enjoy them in all of their dysfunction.
Pretending to be Classy
When it comes to class, I’ll be the first to admit I am not well-versed. That said, I have fun making things that are considered “classy.” Does this give me the guise of class by association? Probably not but I am fine continuing to pretend. Scones seem classy to me. Even, if like these Blackberry Almond Coffee Cake Scones, they don’t come out as traditionally as intended. These scones are me – pretending to possess the class they will never fully embody. Instead, they bring about something a little different (a little better?). Less tradition, more home comfort.
Blackberry Almond Coffee Cake Scone Ingredients
For the Scones
- All Purpose Flour: All purpose flour is considered to have a moderate/average amount of protein when compared to other flours. It will give your scones sturdiness without compromising the lightness you desire.
- Sugar: Granulated sugar is great for baking because the bond that it forms with water/liquid has a moisture-locking effect. This gives us incredible texture and moistness in our baked goods. Where we rely on sugar to give delicious sweetness to our desserts, it also brings out the more delicate flavors in our bakes giving them the level of prominence we desire.
- Baking Powder: Baking powder is the leavening agent of choice for scones. It will help your scones puff up during the baking process making them light and fluffy. Baking soda has a distinct flavor when used in large quantity making it less ideal for scone making.
- Sea Salt: Salt is a known flavor enhancer and baked goods are no exception. This is especially true where flour and butter are concerned. In addition to amplifying flavor, salt works to strengthen doughs/batters and provide texture.
- Vegan Butter: Vegan butter is a simple alternative to dairy butter. Non-dairy butter is made up of different vegetable oils and is solid at room temperature. The flavors are nearly identical to normal butter.
- Non-Dairy Yogurt: Non-dairy yogurts resemble typical dairy yogurts in every way. These yogurts contain live-active cultures, also known as probiotics. In vegan baking, non-dairy yogurt can also act as an egg replacement as it aids in binding and leavening. Be sure to purchase unsweetened non-dairy yogurts for baking so that you are able to control the sugar levels in your scones.
- Nondairy Cream: Nondairy cream can typically be found in the dairy or coffee creamer section of the grocery store. You want an unflavored and unsweetened cream. If you can’t find one you can sub in any nondairy milk.
- Vanilla Extract: Vanilla extract chemically adds more flavor to the scones without covering up the other flavors you would like to shine through.
- Blackberries: Fresh or frozen berries will work perfectly here! Just be sure to cut them in half as they can be a bit too large if left alone.
For the Topping
- All Purpose Flour: Without flour our streusel topping would never come out crumbly. It keeps the mixture dry enough to remain at the surface of our scones as opposed to liquifying and sinking into them.
- Sugar + Light Brown Sugar: I prefer a mix of sugars when making streusel topping. While white sugar produces a sweeter, lighter taste, the brown sugar provides nice color as well as subtle, molasses-y flavor.
- Cinnamon: I’m not sure if there is any need for me to explain this one. What is streusel without cinnamon???
- Vegan Butter: Vegan or nondairy butter is just an alternative to normal, dairy butter. This is the source of fat and moisture in our streusel that will allow it to adhere nicely to the top of our scones.
- Sliced Almonds: Be sure you are using SLICED almonds. Whole or slivered will not do the trick as they are not the correct shape. They are sure to fall off your scones.
- You can make the dough for your scones in advance! Simply prepare the dough according to recipe instructions and morph it into a disk using your hands. Wrap tightly in plastic wrap and place in the refrigerator until you are ready to bake. It can remain in the fridge unbaked for up to 48 hours.
- When it comes to scone making, keeping your ingredients as cold as possible is super important. Allowing the dough to sit out too long or overworking it with your hands can produce tough and chewy scones. To prevent this, chill your bowl and pastry cutter, chill the dry ingredients prior to adding in the wet, handle dough as little as possible and chill dough prior to baking.
- As we do not want to over-mix our dough, I would not recommend using a food processor for this recipe.
- If you would like your scones to be perfectly uniform in size you can make them in a 10 or 11 inch springform pan lined with parchment paper. Cut the dough before placing scones into the pan and allow them to bake while touching. This will also keep the sides of the scones nice and soft.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!Print
Blackberry Almond Coffee Cake Scones
No need to choose between scones and coffee cake as this hybrid is glorious. Soft, almondy scones full of blackberries and covered in streusel topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 Scones 1x
- Category: Dessert for Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegan
For the Scones
2 c all purpose flour
1/2 c sugar
1 tbsp baking powder
1/2 tsp sea salt
1/2 c vegan butter
1/3 c nondairy yogurt
1/3 c nondairy cream or milk
1 tsp vanilla extract
1 c blackberries, cut in half
For the Topping
1/2 c all purpose flour
1/4 c sugar
2 tbsp light brown sugar
1/2 tsp cinnamon
pinch sea salt
2 tbsp vegan butter
1/4 c sliced almonds
1. In a large bowl, whisk together all purpose flour, sugar, baking powder and salt. Place bowl in the freezer for 10 minutes to chill dry ingredients. The colder you can keep your ingredients when making scones the better.
2. Once 10 minutes have passed, remove bowl from freezer and cut in vegan butter with a pastry cutter until a fine, crumbly texture in achieved. Add nondairy yogurt, nondairy cream/milk and vanilla extract to the bowl and stir in with a wooden spoon. Just before dough comes together, carefully fold in the blackberries. Take your hands and continue to work the dough until you can bring it into a disk shape. Do not overwork. Wrap dough in plastic wrap and place in the refrigerator until you are ready to bake.
3. To make the topping, whisk together all purpose flour, sugar, brown sugar, cinnamon and salt in a small bowl. Cut in vegan butter using a patsy cutter and work until mixture is fine and crumbly. Stir in sliced almonds. Preheat oven to 400 degrees F (205 C) and line a baking sheet with parchment paper. Set aside.
4. Remove dough from the fridge and place disk on a cutting board. Remove plastic wrap from around the dough and lie it over the top of your disk. Using your hands or a rolling pin, gently spread dough into an 8 inch disk. Discard the plastic wrap. Cut dough into 8 equal slices and and place them on prepared baking sheet about 2 inches apart. Chill in fridge for an additional 15 minutes. Brush with a little additional nondairy cream or milk and then sprinkle evenly with topping. Bake scones in preheated oven for 25-30 minutes or until lightly golden and cooked through.
*When it comes to making scones, cold ingredients is the name of the game. Chill everything and try to handle the dough as little as possible so as not to transfer your body heat.
**Nondairy cream can be difficult to find in stores. I used the Silk brand nondairy whipping cream. If you can’t find something like this don’t sweat. Regular nondairy milk will work fine.
***I recently learned that scones can be made in a springform pan if you would like for them to have a very uniform shape. If you would like to go this route, use a 10 or 11 inch springform pan and line it with parchment paper. Place your cut scones into the pan and bake for the same amount of time. You will likely need to redefine your cuts when the scones come out of the oven.
****Prepared scones will keep in an airtight container at room temperature for 2-3 days and can be frozen for up to 1 month. If you would like to make the dough in advance you can prepare it up to 48 hours before baking.
Keywords: vegan scones, vegan coffee cake, blackberry scones, blackberry coffee cake, blackberry pastry, vegan breakfast