Mini Lemon-Berry Scones

A classic compliment to a cup of tea, or on its own as a snack -
mix and match with jam or a sweet glaze

Prep & Baking Time: 35 mins
Makes: 16 mini or 8-10 large scones
Pairs well with: Chia Seed Jam

Main Ingredients:
1 cup whole wheat flour
1 cup all purpose flour – or gluten free blend of your choice totaling 2 cups
½ cup coconut sugar – or a granulated sweetener of your choice
2 tsp baking powder
½ tsp salt
1 tsp cinnamon
½ cup chilled plant-based butter
2/3 cups of unsweetened plant milk – almond, coconut, or soy all work well, but use what you have
2/3 cup berries – use any combination of berries or small cut fruit that you like
Zest of one lemon

Optional Topping:
2 tbsp melted plant-based butter OR melted coconut oil
1 tbsp coarse sugar
¼ cup chopped nuts
Sweet glaze - see tips & variations below for instructions

Method:
Preheat oven to 400°F and cut a piece of wax or parchment paper large enough to contain a 10”x10” square of dough. In addition, line two baking sheets with parchment paper.

In a large mixing bowl whisk together; flour, sugar, baking powder, salt and cinnamon. Add vegan butter to the dry mixture and slice through with a pastry cutter to incorporate. If you do not have a pastry cutter, use two butter knives to slice through and mix the butter into the dry ingredients, it may seem like it will never happen, but it will come together!

Be patient, you will need to “cut” the butter into the flour mix in order to gain the consistency of wet sand, after the butter is worked in (no more lumps) the mixture should just barely hold together when pinched.

Add milk and lemon zest, stirring to combine. The mixture should come together and be tacky to the touch, if it seems too dry and crumbly, add additional milk, 1 tbsp at a time. Add fruit and gently fold the dough to incorporate it. Form the dough into a ball shape, removing any extra dough from the sides of the bowl with a scraper. Dust your parchment with flour and transfer the dough ball onto the paper.

Pat the dough out into a flat square shape, approximately 10”x10”. Using a large sharp knife, cut the dough square into quarters, cut each quarter into 4 triangles by creating an “X” in each quadrants (see photos below for cutting options). This will create 16 mini scones.

Using a flipper or spatula transfer each scone to a parchment lined baking sheet. Brush with melted vegan butter and sprinkle with coarse sugar. Bake at 400°F for 15-20 minutes until edges are golden and crisp. Remove from baking sheets and allow scones to cool for at least 10 minutes before enjoying. Use the glaze recipe below for added sweetness and sprinkle with chopped nuts if desired. These scones can be stored in an airtight container for up to a week, be sure to cool completely before storing.

Tips & Variations:

• If you would like larger pie-shaped scones create a circle, approximately 8-10” in diameter, and cut into 8-10 slices (see picture below)
• For a sweeter dessert version, top cooled scones with a drizzle of glaze;
  • Combine ½ cup confectioner’s sugar with 5 tsp plant milk or citrus juice, add additional liquid a few drops at a time if the glaze seems to dry
• You can create any combination you’d like using around 2/3 cup fresh or dried fruit, if you are using frozen fruit allow the fruit to thaw and the juice to drain prior to adding it to the dough mixture, pictured are lemon blueberry scones with glaze and strawberry rhubarb scones with sugar topping