Can We Talk About This Plant-Based Baking Magic?
Let me tell you about the morning this recipe changed everything. My British friend Sarah, who’s incredibly particular about her scones and always talks about her grandmum’s legendary recipe, came for brunch. When she bit into one of these flaky, fruit-studded beauties, she actually stopped mid-conversation and asked if I’d been secretly taking baking classes in England. When I told her they were completely plant-based, she practically demanded I write down every detail. Now my whole family requests these for every special breakfast, and my teenage daughter’s friends keep asking when I’m making “those amazing scones” again. Trust me, if you think vegan baking can’t compete with traditional treats or worry about plant-based pastries being dry and disappointing, these tender, buttery perfection bombs will change your mind completely.
Here’s the Magic Behind This Vegan Recipe
The secret to fooling everyone is that perfect combination of almond flour adding richness and cold coconut oil creating those flaky layers. What makes this irresistible is how the fresh blackberries burst with sweetness while the sliced almonds add that perfect crunch. I never knew plant-based baking could create something this tender and satisfying! The almond extract ties everything together with this gorgeous, bakery-worthy aroma that makes your kitchen smell like the fanciest café.
What You’ll Need (And My Plant-Based Baking Tips)
Quality all-purpose flour is your foundation here (don’t skip this part!). I use unbleached when I can find it, though regular works beautifully too.
Almond flour adds incredible richness without any weird vegan substitutes needed. This naturally plant-based ingredient creates that tender crumb everyone loves.
Cold coconut oil is absolutely crucial for flaky layers (learned this the hard way when I used melted oil and got dense scones). I keep mine in the fridge and cut it straight from solid—it should look like little pebbles when mixed in.
Good almond milk because the almond flavor really shines in these scones. I use unsweetened, but whatever you have works great.
Fresh blackberries if you can find them, though frozen works too (just don’t thaw them first or they’ll make everything purple and soggy).
Sliced almonds for that perfect crunch and beautiful bakery look. I always grab extra because they’re amazing for snacking while you bake.
Pure almond extract makes all the difference—the imitation stuff just doesn’t give you that gorgeous depth of flavor.
Let’s Make This Plant-Based Bakery Magic
Fire up your oven to 400°F and line a baking sheet with parchment. Here’s where I used to mess up my vegan baking—make sure that oven’s fully preheated or the scones won’t rise properly.
In a large bowl, whisk together your all-purpose flour, almond flour, sugar, baking powder, and salt until everything looks evenly combined. This dry mixture should smell faintly sweet and nutty.
Now for the satisfying part—cut that cold coconut oil into the flour mixture using a pastry cutter or two forks. You want it to look like coarse crumbs with some larger pieces. Here’s my plant-based secret: those little chunks of coconut oil are what create the flaky layers.
Stir in the almond milk and almond extract until just combined. Don’t overmix or you’ll get tough scones—the dough should look a bit shaggy and just barely hold together.
Gently fold in those gorgeous blackberries and sliced almonds. Be super gentle here—you don’t want to burst the berries or overwork the dough.
Turn the dough out onto a floured surface and gently shape it into a circle about 1-inch thick. My plant-based mentor taught me this trick: pat rather than roll for the most tender results.
Cut into 8 equal wedges like you’re slicing a pizza, then place them on your prepared baking sheet with a little space between each one.
Bake for 20-25 minutes until they’re golden brown and smell like pure bakery heaven. They should sound slightly hollow when tapped gently.
Let them cool for just a few minutes before serving—if you can resist diving in immediately!
When Things Go Sideways (And They Will)
Scones turned out dense? Your coconut oil was probably too warm, or you overmixed the dough. That’s common with plant-based baking, and it happens to everyone. Next time, keep everything cold and mix just until combined.
Blackberries made everything purple and wet? They were probably too soft or thawed if using frozen. Don’t stress—the scones will still taste amazing, just not look as pretty.
Not rising enough? Check that your baking powder is fresh (it should fizz when mixed with a bit of water). Also make sure you didn’t overmix—plant-based baking needs a gentle touch.
Too dry or crumbly? Add an extra tablespoon of almond milk next time. Different flours absorb liquid differently, so this is totally normal to adjust.
Ways to Mix It Up
When I want extra indulgence, I’ll add a simple glaze made with powdered sugar and almond milk. For special occasions, I’ll throw in some lemon zest with the blackberries—definitely worth it for spring brunches.
My cozy winter version uses dried cranberries and orange zest instead of blackberries. Sometimes I make them with blueberries and vanilla extract, though that’s totally optional and creates a different but equally delicious flavor.
Questions I Always Get
Will these actually taste like “real” scones? Trust me on this plant-based magic—these scones are more tender and flavorful than most traditional versions because of that almond flour richness and coconut oil flakiness. My British friend literally couldn’t tell the difference.
Can I make these ahead? The dough can be shaped and cut, then frozen on the baking sheet. Once solid, transfer to a bag and bake straight from frozen (add 2-3 extra minutes). They’re best eaten the day they’re baked though.
What if I don’t have almond flour? You can substitute with more all-purpose flour, but the almond flour really adds special richness and tenderness. It’s worth grabbing some if you plan to do more vegan baking.
How do I keep them from being dry? Don’t overbake them, and make sure your coconut oil is properly cold when you start. Coconut oil creates amazing moisture and flakiness in plant-based baking.
One Last Thing
I couldn’t resist sharing this because it proves plant-based baking can be incredibly satisfying and impressive without any weird ingredients. The best vegan breakfast mornings are when you realize you’re not missing anything—you’re just eating really beautiful food that happens to be made with plants and makes everyone feel special.
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Perfect Blackberry Almond Scones
Description
Tender, flaky, and absolutely delicious—these bakery-worthy treats prove plant-based baking can be pure perfection
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 8 scones
Ingredients
- 2 cups all-purpose flour
- 1/2 cup almond flour (naturally adds richness and tenderness)
- 1/2 cup granulated sugar
- 1 tbsp baking powder (make sure it’s fresh)
- 1/2 tsp salt
- 1/2 cup cold coconut oil (essential for flaky layers)
- 1/2 cup almond milk (unsweetened works beautifully)
- 1 tsp pure almond extract (don’t skip the good stuff)
- 1 cup fresh blackberries (or frozen, don’t thaw)
- 1/4 cup sliced almonds (for that perfect crunch)
Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, and salt until evenly combined.
Cut cold coconut oil into the flour mixture using a pastry cutter or forks until it looks like coarse crumbs with some larger pieces (this creates those flaky layers).
Stir in almond milk and almond extract until just barely combined—don’t overmix or you’ll get tough scones.
Gently fold in blackberries and sliced almonds with the lightest touch possible.
Turn dough onto a floured surface and gently pat (don’t roll) into a circle about 1-inch thick.
Cut into 8 equal wedges and place on prepared baking sheet with space between each scone.
Bake for 20-25 minutes until golden brown and they sound slightly hollow when gently tapped.
Cool for a few minutes before serving (if you can resist diving in immediately).
Keep the coconut oil cold for the flakiest results—it should look like little pebbles when mixed in. Don’t overmix the dough or overhandle the berries. These are best eaten the same day but can be gently reheated in a low oven.
Store covered for up to 2 days at room temperature. Reheat gently in a 300°F oven for 5 minutes to refresh. The dough can be shaped, cut, and frozen for up to 3 months—bake directly from frozen.
Perfect for special breakfast spreads or afternoon tea. Delicious with coconut yogurt or your favorite plant-based butter.
Try different berries like blueberries or raspberries, add lemon zest for brightness, or drizzle with a simple almond milk glaze for extra sweetness.
