It's blackberry season here in North Florida, which means we have an endless supply so making all the blackberry desserts is on my daily to-do! I love being able to use local ingredients. Especially when they're free!
These scones are are super easy to put together and take under 30 minutes to make!
2 & 1/3 cup all purpose (or alternative) flour (give or take, you may need to add a little more if your scone batter isn't thick enough to form a disk.)
3 tablespoons of sugar (organic, unbleached and certified vegan!)
1/2 tsp salt
1 tsp baking powder
3/4 cup almond milk
About a 1/4 teaspoon of scraping from vanilla bean (or use a certified fair trade vanilla bean paste.)
1 full cup of fresh, ripe blackberries
Preheat oven to 350 F.
Combine all of your dry ingredient and mix thouroughly, make a well and pour your almond milk and vanilla bean paste in the center. Using a spatula, fold your dry ingredients into the wet, careful to not over mix. Once the wet ingredients are dispersed, add your berries and fold them into the mix. Dump your loosely mixed batter onto a clean, floured surface and combine with your hands until you can make a disk, about 1.5-2 inches thick and 8-10 inches across.
Pat the top of the disk flat, and wet the blade of a sharp knife. Cut your disk into 8 equal pieces - wipe down and wet the blade between cuts if necessary.
Using a spatula, transfer scones to a greased parchment papered cookie sheet. Brush the tops with almond milk and sprinkle generously with sugar. Bake for 18-20 minutes.
For the icing, whisk together 2 cups of confectioners sugar, 1/4 cup almond milk and 1/2 tsp of vanilla bean paste. Spoon into tops of scones while they are still warm. Let them cool and enjoy with a hot cup of coffee!