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
Ingredients
Scale
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
Instructions
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.
Notes
*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.
Find it online: https://censoredbaker.com/blackberry-almond-coffee-cake-scones/
