What better recipe to celebrate both Afternoon Tea Week and Allotment Week than a scone recipe using beautiful homegrown blackberries?! And here they are, Apple & Blackberry Vegan Scones! You've heard of self-saucing puddings well these are scones make their own jam!
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!
Weigh the flour into a mixing bowl and add the ground chia seeds OR custard powder before mixing.
Next add the dairy free margarine to the flour mixture and rub together with you fingertips until you have a breadcrumb like mixture.
Next add the sugar, apple and blackberries before gently stirring.
In a separate jug measure out the dairy free milk and add to the dry ingredients
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.
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.
Spread out on a floured baking tray and bake for 30mins.
** 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.