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.