Pumpkin Blackberry Scones
Full of flavour and goodness, these Pumpkin Blackberry Scones are quick and easy to create with some freshly picked blackberries! Make a mixed berry version any time of year using your choice of berries from the freezer. Enjoy!
| Servings | Prep Time |
| 8-12scones | 10minutes |
| Cook Time |
| 12-15minutes |
|
|
Ingredients
- 2cups unbleached flour
- 1/2cup almond flour
- 2Tablespoons brown sugar
- 3teaspoons baking powder
- 1/2teaspoon salt
- 1/2teaspoon cinnamon
- 1/4teaspoon allspice
- 1/3cup vegan butterI use Earth Balance.
- 1/2cup canned pumpkin
- 1/2cup almond milk
- 1 flax eggStir together 1 Tablespoon of ground flax seed and 3 Tablespoons of water. Let sit for a few minutes to combine.
- 1 egg replacerStir together 1 Tablespoon of egg replacer (I used Bob’s Red Mill) with 3 Tablespoons of water and let combine for a few minutes.
- 1/2teaspoon vanilla
- 1cup fresh blackberries (in season)Not berry season? You can use barely defrosted frozen berries tossed with a little flour. ones.
Instructions
- Heat oven to 400 degrees F. Line your cookie sheets with parchment paper.
- Prepare your flax egg by adding your flax seed to the warm water and letting it sit for a few minutes. Do the same with the egg replacer. I like the combination of these two, as the egg replacer helps make the scones fluffier but the flax seed adds some good nutrition and flavour! If you don’t have egg replacer just double up on the flax seed “egg”.
- In a large bowl, sift together the flour, salt, baking powder, sugar, and spices.
- Cut in the vegan butter and rub until mixture is evenly crumbly.
- Carefully add in the blackberries and gently toss until covered.
- In another bowl, stir together the pumpkin and the almond milk. Add the “eggs” and the vanilla and stir gently to combine.
- Add wet ingredients to dry ingredients and mix gently, just until combined.
- Gently make a ball and knead once or twice.
- Turn your dough out onto a lightly floured sheet of parchment paper.
- Cut in half and with each half, pat down into a thick circle of about 6 inches in diameter. Cut each into 4 or 6 pie-shaped pieces.
- Place your triangles onto a cookie sheet lined with parchment paper.
- If you like, brush lightly with plant milk and sprinkle the scones with a little crunchy sugar before baking. I put an additional single blackberry on the top of each for presentation quality!
- Bake at 400 degrees F. for about 12 minutes or until brown and cooked through. Larger scones may need a little more time.
- These are excellent served warm with a little jam! They are also wonderful when split and toasted. The larger scone (cut into 8) version is great for this! Enjoy!
Recipe Notes
These scones are a family favourite, as the recipe is so easy and quick. This version is lightly spiced so the flavour of the blackberries can shine, but feel free to add more spice if you are having those fall cravings! For spring scones, try a combination of berries from the freezer. Year-round yumminess!
My assistant, Katie, waited patiently for any leftovers. She loves blackberries!
