[RECIPE] Sweet Berry Scones

posted May 14, 2014, 6:44 PM by Merrin McGregor   [ updated Jun 20, 2014, 9:30 AM ]

[Sweet Talk Scones]

Vegetables Accidentally Recipe: Sweet Berry SconesThese scones are a sly indulgence your family will ask you to make over and over again! They won't last long, so it's probably best to just go ahead and make a double batch.

Use fresh berries or frozen: Either way you'll be baking up an irresistible treat that can be enjoyed any time of the year! 

Go on ...


2½ cups all-purpose flour
I /3 cup sugar
1 tablespoon baking powder
½ teaspoon salt 
½ cup butter, chilled and cubed 
¾ cup unenriched soy milk
1 teaspoon vanilla
1 egg
½ cups fresh or frozen blueberries (do not thaw)
1 cup fresh or frozen raspberries (do not thaw)
1 egg + 1 tablespoon water, beaten
2 tablespoons Turbinado sugar

  1. Preheat oven to 375ºF. Grease a large baking sheet. 

  2. In a large bowl, combine flour, sugar, baking powder and salt. Cut in butter with a pastry blender until mixture looks like large crumbs. 

  3. In another bowl, whisk together soy milk, vanilla and 1 egg. Add wet mixture to dry ingredients, stirring to combine. 

  4. Turn dough out onto a floured surface and roll to form a 12x18-inch rectangle. Sprinkle berries evenly over the dough, pressing lightly into place to make sure none get away. Roll up to form a long log, keeping all the fruit and secrets securely inside. 

  5. Transfer roll to prepared baking sheet and arrange in a circle, pinching ends together. Slice into 12 equal pieces and spread apart just enough to slightly enlarge the circle. Brush with egg wash and sprinkle with Turbinado sugar. 

  6. Bake until golden, about 20 minutes. 

  7. Serve warm or at room temperature (in the unlikely event that they have time to cool down). 

Craftily Yields:
12 scones

Get this and so many more healthy-but-stealthy recipes in the cookbook, Vegetables Accidentally [healthier...but none the wiser]. Pick up your copy today!