Wild Blackberry Lemon Scones


Follow Bloom babe Elizabeth as she explores the North Florida countryside, picking wild blackberries, hanging out with cute cats and pups, and using her loot to bake a delicious batch of (vegan) blackberry lemon scones. 



8 Tb of melted coconut oil
1 1/2 c blackberries
1/4 cup sliced almonds
1/2 cup almond milk (or use regular milk if you'd like)
1/2 cup almond yogurt
2 cup all-purpose flour, plus more for dusting the work surface
1/2 cup sugar, plus extra for sprinkling
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 lemon zest + juice



1. Whisk together the almond milk, coconut oil, and almond yogurt in a medium bowl. In another bowl, combine the flour, ½ cup sugar, baking powder, baking soda, salt and almonds in a medium mixing bowl. Whisk to combine.

2. Add the milk-yogurt-oil mixture to the dry ingredients and fold in blackberries and lemon with a spatula just until combined.

3. We used a cast iron scone mold, but if you cant finagle one of those you can just roll the dough into a 12-inch square. Using a sharp floured knife, or a sharp dough scraper/chopper, cut the circle into 8 equal triangles (like pie wedges). Transfer to a parchment lined baking sheet.

4. Lightly sprinkle the tops of the scones with sugar and more sliced almonds. Bake until the tops and  bottoms are golden brown, 18-25 minutes. Transfer to a wire rack and let cool at 10 minutes before serving. If you can wait!