These flaky, yet soft scones are perfect for impressing friends with a fancy brunch or tea party, or a bring-along breakfast for a road trip. The lemon complements the berries adding a hint of citrus. You can freeze the dough and bake later for a quick, yet decadent weekday breakfast.
Makes 6-8 scones
Time: 35 minutes, 15 minutes active
1 cup white flour
1 cup whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup dairy-free margarine, like Earth Balance
3/4 cup plain unsweetened soy or almond milk
1 teaspoon vanilla or lemon extract
1 teaspoon lemon zest
1 cup mixed berries, fresh or frozen
Preheat oven to 400 degrees.
If using frozen berries, thaw them in warm water and strain well.
In a large bowl, mix together both flours, sugar, baking powder, and salt. Separate margarine into 6 pieces and add to flour mixture using a fork or pastry cutter to cut in until margarine is evenly distributed, with no pieces larger than a pea.
Combine soy or almond milk, vanilla or lemon extract, and zest and pour into dry mixture. Stir until dough comes together. Add berries and gently fold into the dough. Some berries may get squashed and add a hint of purple—that’s okay.
Once dough is thoroughly mix with berries, place on a lightly floured surface, and flatten to about 3/4 of an inch thick. Using a biscuit cutter or the mouth of a tumbler, cut into 6-8 scones. You may need to reform the dough into a ball and press out again to make all the scones. Place on ungreased baking sheet. Sprinkle tops with additional sugar, optionally. Bake for 20 minutes, until tops are golden brown.
Pro-Tip: You can substitute berries with your favorite fruit. Or go crazy and use chocolate chips. If you do that, use the vanilla extract rather than the lemon.
This recipe appears in my book, MeatLess: Transform the Way You Eat and Live — One Meal at a Time, published by Da Capo Press, 2017.