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RECIPE:
BLACKBERRY
SCONES
‘SEPTEMBER 4, 2020,
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* zest of 1 lemon, around 1T
+ 1/2 t baking powder
+ 1/2 t flaky sea salt
* 120 g vegan butter, use “block” style and freeze in
advance
+ 160 g soy milk
+ 2Tlemon juice
+ 2t vanilla extract
* 180 g blackberries, fresh or frozen
* 2t granulated sugar
INSTRUCTIONS
1. Preneat the oven to 200¢/390f (fan). Line a baking
sheet with baking parchment.
2. In a small bowl whisk together the ground psyllium
husks/ground fiax seeds with the water. Set aside to
thicken into your "egg" mixture.
3.Ina large bowl, combine the fiour, sugar, lemon zest,
baking powder, and fiaky sea salt. Set aside.
4. Using a box grater, coarsely grate the frozen vegan
butter into a medium bowl. Transfer the grated
vegan butter to the bow! of flour.
a
Using a pastry cutter or two sharp knives, cut the
butter int
fe flour mixture until you have a coarse,
sand texture - almost like a fine crumble topping.
Cover the bow! with a plate and place in the fridge
while you prepare your wet ingredients.
6.Pla vanilla extract, and
e the soy milk, lemon juic
the thickened psyliun husk/flax seed "egg" mixture
into the cup of a hi blender. Blend until
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9. Scrape out the dough onto the lined baking sheet
and use the spatula or wooden spoon to shape
dough into a circle. Use a knife or bench scraper to
slice the circle into 8 even segments and separate
ther from each other slightly to allow room to rise.
Sprinkle with the extra granulated sugar
10. Place in the oven to bake for 30-35 minutes or unti
golden brown on top. Remove from the oven and
allow to cool on a wire rack. If the scones have
expanded and a
e now touching, wait until they're
cool and slice the scones apart.
11. Serve with a nice cup of tea or coffee!
NOTES
When it comes to making scones you'll find the less you do, the better they turn out. Here
are some tips for getting the perfect crumb!
Keywords: blackberry scones
Freeze Your (Vegan) Butter
Great scones are all about managing the gluten in your flour. We're aiming for crumbly and
“short” rather than tough and chewy. When you make scones with warm or even room
mperature vegan butter, the moisture content activates the gluten in the flour and
makes everything toughen up. By freezing the butter, we stop it from melting too quickly
and keep the gluten from activating. Be sure to use a block variety of vegan butter rather
than margarine, as margarine has higher water content,
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