How to Make Vegan Sourdough Discard Saskatoon Berry Scones
These Vegan Sourdough Discard Saskatoon Berry Scones are tender and flaky and delicious on their own or with jam! The Saskatoon berries (AKA Juneberries) and lemon zest offer sweet and tart notes that elevate the flavour of these scones. Perfect for breakfast or with afternoon tea!
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.