What you want:
For the scones:
2 cups spelt or whole-wheat pastry flour
1/4 cup turbinado sugar
2 tablespoons orange zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/2 teaspoon floor ginger
1/4 teaspoon sea salt
1/4 cup vegan butter
6 ounces plain soy yogurt
1/4 cup soy milk or orange juice
1-1/2 teaspoons vanilla extract
1 cup blackberries, recent or frozen
3 tablespoons sliced almonds
For the topping:
2 tablespoons sliced almonds
2 teaspoons turbinado sugar
What you do:
1. Preheat oven to 400 levels. Line a cookie sheet with parchment paper and put aside. In a big bowl, place flour, sugar, orange zest, baking powder, baking soda, spices, and sea salt, and stir properly to mix.
2. Utilizing a pastry cutter or fork, lower butter into dry components till it resembles the scale of small peas. Add soy yogurt, soy milk, and vanilla, and stir till combination simply kinds a smooth dough. Add blackberries and sliced almonds, and flippantly fold into dough.
3. Switch dough to parchment-lined cookie sheet. Frivolously mud arms with flour and gently pat dough to kind a 9-inch circle. Utilizing a pointy knife, rating circle into 8 wedges, however go away as a complete circle to bake.
4. Bake for quarter-hour, rotate tray, and cut back warmth to 350 levels for one more 5 minutes. Take away scones from oven and permit to chill 10 minutes. Lower via scored traces to separate into 8 wedges. Serve heat with jam, vegan butter, or vegan Devonshire cream.
