- 3 cups flour
- 1/2 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick cold dairy-free margarine or shortening
- 3/4 cup dairy-free milk (I used Silk PureCoconut, soy or rice work also) plus 1 T. cider vinegar set aside to thicken
- 1/2 cup raspberries and 1/2 cup blueberries, fresh or frozen
- 1 cup powdered sugar
- Lemon juice, adjust amount to desired thickness
- Preheat oven to 375.
- Measure the flour, sugar, powder, soda and salt into the bowl of a food processor, pulse to blend well. You can do this all by hand if you want.
- Cut the margarine or shortening into tablespoon sized pieces, then add to the flour mixture.
- Pulse or mix with a pastry cutter until the margarine is pretty well incorporated. There shouldn’t be any margarine pieces bigger than a pea.
- Sprinkle the dairy-free milk and vinegar mixture over the flour, and give it a few quick pulses. It won’t be perfectly incorporated yet. That’s fine.
- Dump the dough into a large bowl.
- Add the blueberries and mix carefully.
- Add the raspberries on top, but don’t try to mix into batter. They’ll just fall apart. When you shape your scones, just grab a few raspberries into the dough as you go along.
- Shape the scones. There are 3 ways to go about this: Use an ice cream scoop and place blobs onto a parchment lined baking sheet, dump the entire amount of dough onto a parchment lined baking sheet, form into a flat disk, cut into wedges or use a scone pan if you have one. I love my scone pan! In general, the dough is crumbly, don’t worry or try to smash the scones into shape. Just let them be all scraggly, they’ll come together as they bake. Smashing them into shape makes dense scones.
- Bake for 12-15 minutes, until golden brown on top.
- Cool slightly before drizzling with lemon glaze.