Start the year off right with pastry. Now according to the experts, the difference between a biscuit and a scone is where the biscuit flakes into clean layers, and aims to rise sky high, the scone crumbles and tears into uneven pieces. The doughs start out very similar, but this one is pressed together where the biscuits are folded for better lamination.
Ingredients
- 3 Cups of all-purpose flour
- 1/4 Cup of sugar
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/2 Cup butter, cut into small cubes. I’ve been using vegan Becel sticks for holiday baking this year with great results.
- 1 Cup frozen wild blueberries
- Zest of an orange
- 1 tsp vanilla extract
- 1/4 Cup of chilled aquafaba, whipped until foamy
- 3/4 Cup of full-fat coconut milk, chilled
Directions
Preheat your oven to 375 degrees, and position a rack in the middle of the oven.
In a large bowl, whisk your dry ingredients, including the sugar.
Drop in the butter cues and mash them in with your hands until there are no pieces left larger than a pea.
Mix in your blueberries and orange zest.
Then, add the aquafaba, vanilla, and coconut milk, mixing to form a shaggy dough in the bowl.
Turn out the dough onto a generously floured surface (it’s a wet dough!) and knead gently, pressing the dough together to form a rough circle. Resist the urge to fold the dough, we want to handle it as little as possible to keep it light and almost crumbly. And a warning, with the frozen blueberries in the mix, this is a cold job, but someone’s gotta do it.
Cut the circle into 8 wedges, or more if you want these to be a bit smaller.
Brush each with a bit more aquafaba or coconut/soy milk, and sprinkle on a bit more sugar.
Bake for 30 minutes until the bottoms are crisp and lightly brown.
Let them cool for a few minutes (or not) then serve with your favourite tea, coffee, and more butter or jam, or in our house, maple butter.
Measuring Up 