My family and I love to buy scones when we travel. When we fly we usually stop at Whole Foods and pick up a few scones to take along with us on the flight. They are one of our not-too-sweet favorite treats.
The back story of this recipe...
My husband spent some of his childhood in Montana and Idaho. He has fond memories of camping and picking huckleberries in the mountains. As a special treat each Christmas I order frozen huckleberries for him and his parents to enjoy. These sweet berries are the perfect addition to this scone recipe. However, you can easily swap them out for blueberries or even chocolate chips. The sky is the limit.
The Cham 2 wheat used in this recipe was produced by a grower friend near where my husband lived in Montana. This wheat variety is awesome for pastries. If you'd like to grow your own you can buy the seed by clicking here! (You can substitute Cham 2 with Prairie Gold Wheat.)
1 cup organic Cham 2 wheat flour
1-1/2 cup organic pastry flour (Plus more for dusting your work surface.)
1 VeganEgg (I prefer Follow Your Heart brand)
1 cup coconut milk
1 T. baking powder
3 T. sugar (I used coconut sugar, but any organic sugar will do.)
1/2 t. sea salt
5-6 T. solid, organic coconut oil (Do not melt your coconut oil. You want it to be solid. You could place it in the fridge to harden the oil.)
1 cup frozen huckleberries (blueberries, chocolate chips, the skies the limit...)
Zest and juice of a small lime or lemon (Omit if using chocolate chips and substitute with 1 t. vanilla.)
1 T. water (or lemon juice)
1/4 cup organic powdered sugar
Preheat your oven to 400 degrees F.
In a large bowl combine Cham 2 flour, organic pastry flour, baking powder, sugar, and sea salt. In a separate bowl combine 1 VeganEgg per package instructions with coconut milk and the zest and juice of the lime or lemon.
Add the solid coconut oil to the dry ingredients. Use a pastry blender or fork to create a crumb-like consistency. This will make the scones more flaky.
Now, add the liquid ingredients to the dry ingredients. Stir just until combined. Do not overwork. The dough will appear sticky.
Fold in the huckleberries. Be careful not to overwork the dough and cause the berries to "bleed."
Flour your work surface generously. Place the dough on the work surface. Use a small amount of flour to cover the dough and pat it into a circle about 1" thick. Use a chef's knife to cut the dough in half, in quarters, and then again to create 8 slices. Sprinkle sparkling sugar on the slices.
Place slices on a parchment lined cookie sheet. Bake at 400 degrees F. until lightly browned, approximately 15-20 minutes.
While the scones are baking...
Take some time to mix up the icing! Combine the water with the sifted powdered sugar. If you want a lemon glaze, substitute water for lemon juice! Place glaze in a pastry bag or zip lock bag.
When the scones have made your house smell like a bakery and are beautifully browned take them out of the oven. Allow them to cool for a couple minutes on the cookie sheet. Then, place them on a wire rack to cool completely.
Place the wire rack back on the cookie sheet, on top of the used parchment paper. Snip the end of your icing filled pastry bag or zip lock. Then drizzle the icing over the scones. Lick the stray icing off your fingers and savor your homemade treat!
Yield: 8 delicious scones!