Serves a Party of 8
Christmas is just a few days away and here I am excited as heck to have mastered this comforting Blackberry Scone recipe to have ready and enjoyed all over again on Christmas morning.
Using 12 easy ingredients, it only takes about 30 minutes and will become one of those recipes you can manipulate with any of your favorite berries or spices. I used coconut sugar to make this treat low-glycemic as well as a gluten-free all purpose flour to aid in digestion, while also providing as a healthier alternative with more vitamins and protein.
As for the blackberries and vanilla drizzle, I thought it would be different than the classic blueberry style while also featuring more of a sweet and sour bite that the blackberries have to offer. Not only are they one of the most beautiful baked goods, they will have the entire house smelling like a blackberry dream for days after taking these guys out of the oven.
If you decide to make these for the beloved Christmas holiday, please feel free to give me a shout out on the Plant Sugar Kitchen Instagram or message me with any questions!
Ingredients:
- 2 Cups of Gluten Free All Purpose Flour (I used Bobs Red Mill)
- 1 Cup of Coconut Sugar
- 1 Cup of Blackberries
- 5.3 Oz of Kite Hill Unsweetened Plain Yogurt
- 8 Teaspoons of Plant Based Butter (I used Soy-Free Earth Balance)
- 3 Tablespoons of Neat Egg (you can also use ground flaxseed or any egg replacer)
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Baking Powder
- Few Pinches of Salt (to taste)
Ingredients for the Vanilla Drizzle:
- 1 and 1/2 Cups of Powdered Sugar
- 1/2 Cup of Oat Milk
- 1 Teaspoon of Vanilla Extract
First, preheat the oven to 400 degrees.
In a large bowl – whisk around the flour, sugar, baking soda, baking powder, and salt.
Next, add in the 8 teaspoons of butter separately and begin to work the butter into the flour mixture. I used a fork, but an electric mixer on a low speed should also do the trick.
If you’re using Neat Egg, simply mix it with 1/3 cup of water and whisk it around until it becomes thick. Do the exact same thing if you decide to use ground flaxseed instead.
Fold in the blackberries, yogurt and your egg replacement and give it all one last good stir. For this part I used an electric hand mixer to ensure everything was fully incorporated.
On a floured surface, press down on your batter and shape it into a circle.
Using a pizza cutter, slice the batter into 8 different pieces and place them on a large and greased baking sheet.
Bake them for about 25 minutes and begin to create your vanilla drizzle.
Simply enough, mix together the powdered sugar, milk, and vanilla extract until you have a creamy consistency.
When the scones are fully baked, pop them out of the oven and allow them to cool for a little while before adding on the drizzle.
Finally, head on into drizzle town and dig in!
* I garnished them with fresh blueberries to add a healthy kick – but feel free to add on whatever tasty garnish you can think of! *
Plant Sugar Kitchen 