Ginger and blackberries are combined in a buttery scone dough and then topped with ginger icing. These Ginger and Blackberry Scones are a late summer treat, sweet, bright, and with a bit of heat.
Blackberry season is in full swing, meaning it’s the perfect time to make these Ginger & Blackberry Scones! Full of fresh ginger and blackberries, sure to be your new go-to scone recipe. They’re sweet yet fresh, with a pleasant warmth thanks to the ginger. A flaky and flavorful pastry perfect with an afternoon cup of tea.
For these blackberry ginger scones you'll need:
- Unsweetened soy milk
- Apple cider vinegar – This gets mixed with the milk to create a buttermilk substitute. You can also sub for white vinegar.
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Ginger – Fresh ginger is a must!
- Unsalted non-dairy butter – For this recipe I’ve tried Country Crock Plant Butter – Dairy Free Unsalted Sticks but chilled coconut oil can be used instead.
- Blackberries
- Powdered sugar
Notes:
Tip for working with blackberries:
Fresh-picked blackberries have the best flavor but are quite soft which can cause the berries to bleed into the dough. To prevent that, for a cleaner-looking scone, I recommend freezing your blackberries and then coating them in a little extra flour before using them in this recipe.
Is scone dough supposed to be wet?
Scone dough should be sticky but not wet. It may stick to your fingers but it should hold its shape. Lightly flouring your tools and hands will make the dough easier to work with, just don’t go overboard or you’ll get left with dry scones.
How should you store scones?
These Ginger and Blackberry Scones – like most scones – are best eaten fresh, but they can be stored in an airtight container at room-temperature for up to 2 days or in the refrigerator for up to 6 days. For long-term storage (up to 3 months) I recommend freezing the cut scone dough before baking and adding icing.
Ginger Blackberry Scones
Ingredients
Ginger Blackberry Scones:
- 1 c unsweetened soy milk
- 1 tbsp apple cider vinegar
- 3 c all-purpose flour
- ⅓ c sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp ginger peeled and grated
- ½ c unsalted non-dairy butter chilled
- 1 c blackberries
Ginger Icing:
- 1 tbsp fresh ginger peeled and grated
- 2 tbsp unsweetened soy milk
- 1 c powdered sugar
Instructions
- Preheat the oven to 400 °F (204°C) then either line with a silicone baking mat or lightly oil a sheet pan.
- In a small bowl combine milk and apple cider vinegar then set aside.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and ginger.
- Cube the chilled butter and add to the dry ingredients. With a fork or pastry cutter cut the butter into the dry mix until it looks like coarse crumbs. Add in the milk mixture and fold until a dough is formed.
- Gently fold the blackberries into the dough then transfer the dough onto a lightly floured cutting board.
- With floured hands or a rolling pin, form the dough into about an inch thick disc. Cut this into 8 equal slices then evenly place each slice on the prepared sheet pan.
- Bake for 20-25 minutes until the bottoms are golden and a knife inserted in the middle of a scone comes out clean.
- Let the scones cool while you make the icing.
- Combine all icing ingredients in a small bowl and whisk until smooth.
- Once the scones have cooled, spread the icing over the tops evenly. Let the icing set then enjoy!