Tiny flavor packed huckleberries mixed with a hint of vanilla wrapped in a butter-y flakey scone batter baked to golden brown perfection topped with large turbinado sugar crystals. These scones are incredible! This recipe only makes two scones but can easily be doubled, tripled, etc. to make more.
Ingredients (makes 2 large scones)
104g flour
1 tsp cornstarch
1 Tbs sugar
1 Tbs powdered coconut milk*
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
35 g cold vegan butter, cubed
1/2 tsp yeast
49 g milk of choice (I used almond)
1 tsp vinegar or lemon juice
2 tsp vanilla bean paste or extract
86g huckleberries
top with
1 Tbs milk of choice (I used almond)
a sprinkle of turbinado or demerara sugar
*this is optional but adds a nice richness
Instructions
1. In a medium bowl combine the flour, cornstarch, sugar, powdered milk, baking powder, baking soda, and salt. Whisk everything together and then add the cubed, cold butter. Using your hands, rub the cold butter into the flour until the mixture resembles a texture like wet sand.
3. Stir in the yeast, then pour in the milk, vinegar and vanilla paste. Stir until everything comes together and the dough is shaggy. Add the huckleberries.
4. Dump the dough out and quickly shape it into a square (try not to work it too much, otherwise the scones will be tough and rubbery). Use a knife to cut the square in half, diagonally. Transfer the dough onto a lined baking sheet and let them rest in the fridge for 30 minutes.
5. Once the scones are done resting, preheat the oven to 400 F, brush with the milk, sprinkle on some sugar and bake for 15 minutes or until golden.
6. Let them cool on a wire rack before serving/eating. Enjoy!
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