Blackberry Almond Coffee Cake Scones
The dessert-for-breakfast hybrid you didn't know you needed! These scones are bursting with blackberry flavor and topped with a buttery, coffee cake crumble.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 1/2 hours
- Yield: 8 Scones 1x
- Category: Dessert for Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Scones
2 cups all purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegan butter, cold
1/3 cup nondairy yogurt*
2-3 tablespoons nondairy milk
1 teaspoon vanilla extract
1 cup blackberries, cut in half
For the Topping
1/2 cup all purpose flour
1/4 cup granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
pinch of salt
2 tablespoons vegan butter
1/3 cup sliced almonds
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the 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.
- Prepare Dough: Remove bowl from freezer and cut in the vegan butter using a pastry cutter until a crumbly texture is achieved. Some larger chunks of butter are ok. Stir in the blackberries until well-distributed. Form a well in the center of the ingredients. Pour nondairy yogurt, 2 tablespoons nondairy milk and vanilla extract into the well and stir. Use your hands to bring the dough into a disk shape. You can add an additional tablespoon of nondairy milk if mixture is too dry. Do not overwork. Wrap dough in plastic wrap and place in the freezer to chill for 15 minutes.
- Coffee Cake Topping: To make the topping, whisk together all purpose flour, granulated sugar, brown sugar, cinnamon and salt in a small bowl. Cut in vegan butter using a fork and work until mixture is fine and crumbly. Stir in the sliced almonds.
- Prep: Preheat oven to 400 degrees F (205 C) and line a baking sheet or a 10 inch springform pan with parchment paper. Set aside.
- Cut and Chill: Remove dough from the freezer and shape into an 8-inch circle using your hands or a rolling pin. Cut the circle into 8 equal-sized triangle slices and place them on the prepared baking sheet about 2 inches apart or in the prepared springform pan, almost touching. Chill in the freezer for an additional 15 minutes.
- Bake: Brush each scone with a little additional nondairy milk and sprinkle evenly with the crumble topping. Bake scones in preheated oven for 26-34 minutes or until lightly golden and cooked through. Less baking time is needed for the baking sheet method, slightly more for the springform pan method.
Notes
*When it comes to making scones, the colder the ingredients the better. Chill everything and try to handle the dough as little as possible so as not to transfer your body heat.
*The yogurt you use in this recipe should be unflavored and unsweetened.
*For a more uniform shape, scones can be made in a springform pan. If you would like to go this route, use a 10 or 11 inch springform pan and line it with parchment paper. You will likely need to re-cut your cuts when they 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/
