How to Make Vegan Sourdough Discard Saskatoon Berry Scones
If you enjoy Saskatoon berries, you’ll want to try this recipe. Not only does it allow you to get rid of some sourdough discard, but you can also use up those Saskatoon berries from the summer. Read on to learn how easy it is to make these Vegan Sourdough Discard Saskatoon Berry Scones!
Last week my sourdough starter was getting past the point where I could keep it in one container, so I began looking for an easy recipe to use some of it up. I decided on a scone recipe and heavily modified it to fit my dietary restrictions. We have a big bag of Saskatoon berries in our freezer, so I created a Vegan Saskatoon Berry Scone recipe. The scones were a hit with my family so I thought I’d share them on the blog.
What are Saskatoon Berries?
In the part of Canada where I’m from, we call them Saskatoon berries, but they are known as serviceberries or Juneberries in the US. They look much like a blueberry but are generally smaller with a more purplish hue. These berries grow very well in my Zone 3 region and are a treat we look forward to at the end of July. My kids and I had a great time picking Saskatoon berries at a local farm this summer. I love how these little berries freeze so well so we can enjoy them throughout the year. They make delicious pies and compote and can be used in many of the same ways that blueberries can.
Why You’ll Love This Recipe
First of all, these scones are easy to make. They don’t require much skill, but what you get exceeds the effort invested.
Second, they are delicious! My family and I enjoyed them with a little butter and jam and rooibos tea. They are crumbly with a soft, delicate texture. Slightly sweet with a hint of lemon, these scones are perfect for breakfast, dessert, or tea time.
Third, these scones are not made with refined sugar which makes them healthier than your typical scone, but without sacrificing the flavour. I use maple syrup, but liquid honey or agave syrup can also be used. If you choose to use a non-liquid sweetener, simply add more coconut milk.
Finally, these scones are made with light spelt flour. Individuals with mild gluten sensitivities can sometimes tolerate spelt because of its weaker gluten structure. The more fragile gluten structure means spelt is often easier to digest than modern wheat.
Tools Needed
Large Bowl
Medium Bowl
Small Bowl
Whisk
Measuring cups
Measuring spoons
Cookie sheets
Parchment paper
Ingredients
- Light spelt flour – all-purpose flour can be substituted
- Saskatoon berries/Juneberries – fresh or frozen, or substitute with blueberries
- Maple syrup – honey or agave syrup can be substituted
- Coconut milk – or another creamy plant-based cream/milk
- Sourdough starter – fed or unfed
- Plant-based butter – regular butter can be used but the scones will no longer be vegan
- Flax egg – or egg replacer
- Baking powder – aluminum-free
- Vanilla extract
- Lemon zest
- Salt
How to Make Vegan Sourdough Discard Saskatoon Berry Scones
In a small bowl, make your flax egg by mixing ground flaxseed with water. Set aside.
Combine dry ingredients (except the berries and lemon zest) in a bowl. Add in the cold plant-based butter and use a fork to blend it in. The texture should be like coarse crumbs.
Mix the berries and lemon zest with the dry ingredients.
In a medium bowl, combine the wet ingredients, including the prepared “egg”.
Mix the wet ingredients in with the dry ingredients just until there is no dry flour left. To ensure the scones are tender and crumbly instead of tough and chewy, take care to not overmix the dough.
On parchment paper or a lightly floured work surface, pat the dough out into a circle roughly 8 inches in diameter and 1 inch thick. Cut the dough into 8 wedges.
Put the wedges in the freezer for 10 – 15 minutes. This will help prevent spreading during baking.
Arrange the wedges on two parchment-lined cookie sheets (make sure they are not too close together) and bake for 20-25 minutes at 400 F.
When the scones begin to brown, remove from the oven and allow to cool before serving.
Notes
- Saskatoon berries can be substituted with blueberries if they are not available.
- Feel free to use liquid honey or agave syrup in place of maple syrup. If using a non-liquid sweetener, adjust the amount of liquid in the recipe by adding more coconut milk.
- If the dough is too dry, add a little more coconut milk until the desired consistency is reached. The dough should be slightly moist but not wet. It should hold together without being too dry or crumbly.
- If flaxseed meal is unavailable, egg replacer can be used in its place. Simply follow the package instructions to make an “egg”.
How to Make Vegan Sourdough Discard Saskatoon Berry Scones
Ingredients
- 2 ½ cups spelt flour light
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup plant-based butter cold
- 1 zest of lemon
- 1 cup Saskatoon berries fresh or frozen
- ½ cup sourdough discard
- ½ cup maple syrup
- ¼ cup coconut milk
- 1 tbsp flax meal
- 3 tbsps water
- 1 tsp vanilla extract
Instructions
- Preheat oven to 400 F.
- Begin by making the flax egg. Whisk the flaxseed meal with water and let it sit while combining the other ingredients.
- Combine spelt flour, baking powder, and salt and mix thoroughly.
- Add the plant-based butter to the flour mixture and cut in with a fork or pastry cutter until the texture resembles coarse crumbs.
- Mix in the lemon zest and Saskatoon berries.
- In a separate bowl, mix the sourdough discard, maple syrup, coconut milk, flax egg, and vanilla extract. Transfer to the bowl with the flour mixture and fold together until no dry flour remains. Be careful not to overmix.
- On a lightly floured surface or parchment paper, pat the dough out into a circle roughly 8 inches in diameter and 1 inch thick. Cut into 8 wedges.
- Pop the wedges into the freezer for 10-15 minutes to minimize spreading during baking.
- Arrange the wedges onto two parchment-lined cookie sheets, leaving lots of room between them (they will spread a bit in the oven).
- Bake for 20-25 minutes with one cookie sheet on the upper rack and one on the lower, switching them halfway through the baking time.
- When the edges of the scones begin to brown, remove them from the oven.Allow to cool before serving.
Notes
- Spelt flour can be more delicate than all-purpose flour, so be careful not to over-mix it to avoid a dense, chewy texture.
- When handling the dough, be careful not to overwork it. The final product should have a tender crumb.
- If you are short on time, you can skip the freezer time and put the wedges directly into the oven after cutting them. The dough will spread more, but you will still end up with delicious scones.
- Keep an eye on the scones while baking. Spelt flour can brown more quickly than all-purpose flour, so adjust the time if needed.
- These scones are best enjoyed fresh, but can be stored in an airtight container for up to 2 days or in the freezer for up to 3 months.