Allotment Week – Vegan Blackberry & Apple Scones 15

Vegan Blackberry & Apple Scones

This week (8th-14th August) is both Allotment Week AND Afternoon Tea Week so what better recipe to celebrate both than a scone recipe using beautiful homegrown blackberries?!  And here they are, Vegan Blackberry & Apple Scones!  You’ve heard of self-saucing puddings well these are scones make their own jam!

Vegan Blackberry & Apple Scones

Ever since we have lived together we have always grown our own fruit & veg.  While we were at uni this was a couple of pots; mainly herbs on the windowsill, runner beans and strawberries.  These days, we live in a house with very little garden, chosen as I am sure a lot of parents do, for the schools it is in catchment for.  Our veggie patch is about 2ftx6ft plus a few pots, an upcycled pirate water tray and a GIANT bramble patch growing up an old tree!


Whilst we wait for an allotment* we make the best of this little space!  This isn’t the best picture but you can see we are currently growing runner beans, sweetcorn, spring onions, ruby chard, chives and mange tout in this little patch.  You can probably also see the overloaded bramble bush in the background!

*To apply for an allotment contact your local council although be prepared for a loooooong wait!


Our Bramble patch…

 photo P1200687 bramble_zpstelvgxo0.jpg


Everyday this week the Peachicks have picked (and eaten!) a bowl of blackberries…
 photo P1200685 alys_zpsnis6pczk.jpg


The Bramble patch has actually sparked a whole day of peace for Mummy.  The Peachicks and I spent most of a day sitting in the sunshine, watching & photographing all the different bees that visited the flowers.  The girls were fascinated to see how different species went to different flowers around the garden – currently we have courgette flowers, runner beans, mangetout and nasturtiums alongside the bramble flowers!


 photo P1200671 3_zpsncwz9lnb.jpg

Bumblebees are under threat in this country, visit the Bumblebee Conservation Trust to find out ways you can help them!

What I love about the mangetout is that all the flowers are different, so far we have had purple, blue, white and these red/pink ones!


The Veg patch is FULL of allsorts of wildlife!!



This scone recipe is perfect for using up any of the blackberries that I actually manage to wrestle off the Peachicks.  It is great for using those slightly under-ripe blackberries as they hold their shape better in the dough.  I used a Granny Smith apple so these scones are not overly sweet which works very well as a transition between the savoury sandwiches and sweet cakes/pastries!

 Vegan Blackberry & Apple Scones

These scones work very well cut out into individual circles but I think there is something really pretty about a ring of scones cooked & cut into triangles.  Its a tear & share afternoon tea!

Vegan Blackberry & Apple Scones


The blackberries cook gently inside the dough and create beautiful little pockets of fruity jam!

Vegan Blackberry & Apple Scones


Recipe for Vegan Blackberry & Apple Scones

Vegan Blackberry & Apple Scones
Vegan Blackberry & Apple Scones
What better recipe to celebrate both Afternoon Tea Week and Allotment Week than a scone recipe using beautiful homegrown blackberries?! And here they are, Vegan Blackberry & Apple Scones! You've heard of self-saucing puddings well these are scones make their own jam!
Course: Afternoon Tea
Servings: 6 large scones
  • 8 oz Self Raising Flour
  • 1 tsp Ground Chia Seeds (or 25g custard powder)
  • 1 oz Dairyfree Margarine (Pure Dairyfree)
  • 1 oz Sugar
  • 1 Apple cut into small chunks Granny Smith
  • 2 oz Blackberries
  • 1/4 pint Dairyfree milk Koko dairyfree
  1. I cook scones on a preheated pizza stone in a fan oven at 200C but a floured baking tray will work just as well – they may just need a few extra minutes!
  2. Weigh the flour into a mixing bowl and add the ground chia seeds OR custard powder before mixing.
  3. Next add the dairy free margarine to the flour mixture and rub together with you fingertips until you have a breadcrumb like mixture.
  4. Next add the sugar, apple and blackberries before gently stirring.
  5. In a separate jug measure out the dairy free milk and add to the dry ingredients
  6. Now for the messy bit – either use a spoon or you hands – its up to you! Gently stir together all the ingredients until a soft dough is formed. Turn out onto a floured board and gently knead in more flour if its very sticky.
  7. Roll or squash the dough flat and using a floured straight sided knife cut the dough circle into 6 triangles. Cut through the dough but don't separate the individual scones. I roll the dough out to about an inch and a half thick.
  8. Spread out on a floured baking tray and bake for 30mins.
Recipe Notes
** check the scones from about 25mins onwards as cooking time will vary with thickness of scones. If you are cutting into individual scones cooking time will be 15-20mins.



Pin Vegan Blackberry & Apple Scones for later:-

Vegan Blackberry & Apple Scones

Linky Love:-

I will be linking these Vegan Blackberry & Apple Scones up to the #TheFoodCalendar over at Charlotte’s Lively Kitchen as well as #Cookblogshare (Sneaky Veg Blog) , #TeaTimeTreats (Lavender & Lovage) and #FreefromFridays (FreefromFarmhouse)!
Charlotte's Lively Kitchen - #TheFoodCalendar

Tea Time Treats

Share on FacebookShare on Google+Pin on PinterestTweet about this on TwitterShare on RedditShare on StumbleUponShare on TumblrShare on YummlyShare on LinkedInEmail this to someonePrint this page

Leave a comment

Your email address will not be published. Required fields are marked *

CommentLuv badge

15 thoughts on “Allotment Week – Vegan Blackberry & Apple Scones

  • Angela / Only Crumbs Remain

    I love the sound of the ‘jamminess’ in the scone courtesy of the blackberries Midge, and I have to agree that the large scone cut into portions like this looks lovely. I had to smile as I read about your youngsters watching the different bees come through your garden, it’s so much fun. I recall watching a butterfly a few years ago who stood ontop of a nustertion leaf, she slowly bent her abdomen to lay beautiful eggs in neat lines on the underside of the leaf!
    Angela x

    • midgie Post author

      It is great to see them interested in nature – think at least one of them will follow me into Zoology! I do quite like keeping the scones whole – much less faffing around with cutters! x

  • Mandy

    These sound fantastic! I think you’re doing so well to keep growing so much, I always intend to but never seem to get around to it. I’m intrigued by the suggestion to use custard powder instead of chia seeds too! Thanks for linking up to #CookBlogShare

    • midgie Post author

      Thanks – the Peachicks are in charge of the veggie patch really, they water it everyday and go out and eat whatever is ready – although I did manage to pinch some chard & the first runner beans for tea tonight! The custard powder is partly for flavour and partly to soak up any excess water that comes out of the fruit, especially in the rhubarb scones I made. For these I used ground chia seeds as I didn’t have any custard powder left! The apple I used for these stayed together when cooked so to be honest the recipe probably would have worked without! x

  • Charlotte Oates

    I’m very jealous of your brambles, I’d love something like that at the back of the garden. I’ve not managed to find anything worth picking near me, just a few bushes that have mostly been cleared by birds (I assume) in pretty ugly looking ditches – not the most appetising. I love the idea of the blackberries in these scones making their own jam, they’d be perfect for a picnic. I’ve not spotted chia seeds/custard powder in scone recipes before, what do these add – is it flavour? texture?

    • midgie Post author

      Ah thats a shame, love going foraging for stuff! The ground chia seeds in this were becuase I had no custard powder left – it just soaks up any excess water that might run out of the fruit but it doesn’t actually change the texture of the scones like extra flour would. In the rhubarb scones it also adds the custard flavour as a bonus! To be honest these probably didn’t need either chia or custard powder as the apple held its shape when cooked but a bramley would have run everywhere without some chia/custard added! x

  • Choclette

    Blackberries are more advanced in London than Cornwall it seems. I shall have to wait a little longer before I can go foraging. I bet they are fab in scones. I didn’t know it was National Allotment Week. Hooray for allotments and boo to tiny gardens.

    • midgie Post author

      Hopefully you wont have to wait that long, we are in Southampton so not too far from Cornwall but I do think our blackberries are a bit earlier than normal this year! Yes defintely yay to allotments!

  • Eb Gargano

    Yum! These look amazing. We are really lucky as we have wild blackberries growing in the fields just outside our back gate. And when I say wild blackberries I mean hundreds of thousands of them – I am not kidding. You could start a jam factory! So every year I am always looking for blackberry ideas and these scones sound amazing. Love the fact they are not too sweet especially. I can imagine the kids enjoying these a lot too! Eb x

    • midgie Post author

      Ah fab! Wild blackberries are great, we bought some cultivated ones but they didn’t do very well! The wild ones we trained up an old dead tree however have gone crazy! Oooh blackberry jam yum! I love that blackberries are quite easy to use in things – mind you always looking for savoury recipe ideas!!