The astute among you might notice that this second MoFo blackberry recipe uses the same accompanying flavor as my previous one: lemon. I couldn’t resist! The two fruits are just so complementary. Blackberries are the stars here, though, studded sparingly throughout a simple spelt scone that begs to be savored with a cup of hot tea.
Working with this tender dough requires care and attention so as to avoid crushing the large yet delicate berries. Don’t be afraid to use your hands when you fold them in, gently tucking them into their doughy cushion. The results are worth the extra work.
Blackberry Spelt Scones
Makes six large or eight medium
- 1 C spelt flour
- 1 1/2 C unbleached all-purpose flour
- ½ C sugar
- 1 T baking powder
- ¼ tsp salt
- 1 C coconut milk
- ¼ C vegetable oil
- ½ tsp vanilla extract
- ½ C fresh or frozen blackberries (I used fresh, but I think frozen would work well here!)
- 1 T Earth Balance or other margarine of choice
- 1 T + 1 tsp freshly squeezed lemon juice
- 1 T non-dairy creamer (non-dairy milk works fine too)
- 2/3 C confectioner’s sugar
Preheat oven to 375˚ and prepare a baking sheet by lightly oiling or lining with parchment paper.
In a large bowl, sift together the dry ingredients (except the blackberries!) and mix until combined. Make a well in the center of bowl and add the wet ingredients. Mix gently until a soft dough forms. If it’s too tacky, add an additional 1-2 TB all-purpose flour. Add the blackberries, gently folding the dough over them.
Turn dough out onto a well-floured, clean surface. Flour your hands and gently give the dough a few kneads. Pat dough into a circle about an inch high. Using a floured bread knife, cut the circle into sixths or eighths, depending on how large you like your scones. (I did sixths and they were quite large!) Transfer scones to the prepared baking sheet and bake for 17-20 minutes or until the edges are slightly brown and a toothpick inserted in the middle comes out clean. Remove from oven and let cool.
To make the glaze, melt the Earth Balance in a small bowl, then whisk together all the ingredients until a thick yet runny paste forms. Drizzle on cooled scones and let set a bit before eating.