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!