Ginger Blackberry Scones

Ginger and blackberries are combined in a buttery scone dough and then topped with ginger icing. These Ginger Blackberry Scones are a late summer treat, sweet, bright, and with a bit of heat.

Prep Time20

Cook Time25

Total Time45

Makes 8 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!

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