• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegetarian
    • Vegan
    • WFPB
    • GF
    • Sweet Things
    • Subscribe
    • Contact
    • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home » bake

    Published: Feb 11, 2014 · Modified: Jul 6, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Blackberry Scones with Walnuts

    vegan blackberry and walnut scones

    These blackberry scones are just perfect when blackberries are fresh and in season. Made with wholegrains and walnuts of extra crunch. Healthy plant-based recipe.

    blackberry scone on a plate with baking try of scones in background

    Valentine's day is on a Friday this year. How annoying. I like it better when it's on the weekend and I have an excuse to make something special for breakfast. Breakfast just may be my favourite meal. I'm still making these for Valentine's, but I'm celebrating on Sunday - just because.

    Because on Sunday there will be more time to lounge around in PJs with a cup of coffee. Because scones need time to bake and must be eaten fresh and warm. Because scones cannot be eaten in the car on the way to work or to hockey practice. At least this is true of proper scones.  Here we have proper scones. Because I have red walnuts and red walnuts need a purpose. They are red, after all.

    blackberry scone on a plate with baking try of scones in background

    The trick to tender and flaky scones, even when they are vegan, is to not over mix the dough. Mix the dry ingredients together then add the honey (or your favourite liquid sweetener) and coconut oil. Mix well with your fingers to get a fine crumb. Yes, this is like making pastry. (You could use a food processor for this, I don't think it is necessary, but it will work).

    However... and this is a big, however. If you are using a food processor, take the dough out at this stage and continue by hand. Mix in the wet ingredients, fruit, and nuts in a bowl with a spatula.

    Okay, so add the wet ingredients. Gently mix. This is the critical part. You are not trying for a perfectly creamed together dough. It would be fine if you left some little powdery pockets.

    You want to be even more careful with the berries. The berries will break if you are overzealous with the mixing part.

    blackberry and walnut scones on a baking tray, blackberries in the background

    Gently fold in the berries and walnuts. Dust a work surface with a bit of flour, pour the dough out onto the work surface and form into a round flat disk (about an inch or so thick).  If you are short on time in the morning or want to speed up the process a bit, make the dough to this stage, shape it and wrap it in plastic wrap. Toss it into the fridge and it will be ready to bake in the morning. Just take it out while you preheat the oven and lightly grease a baking sheet. Cut the dough into wedges (those wedges look sorta heart-shaped don't you think?) then spread them out on the baking sheet.

    Blackberry and Red Walnut Scones. Perfect for a lazy Valentine's Day breakfast. Dough can be made the night before and is easily made vegan.
    Average rating: 5 stars

    Blackberry Red Walnut Scones

    Bursting with fresh blackberries and crunchy walnuts these scones are made with whole grains and are plant-based. Dairy and Egg free recipe.
    Prep Time20 mins
    Cook Time22 mins
    Total Time42 mins
    Servings: 8 scones
    Calories: 259kcal

    Ingredients

    • ½ cup unbleached all purpose flour
    • 1 cup whole wheat flour
    • ½ cup large flake rolled oats
    • pinch of salt
    • 1 teaspoon baking soda
    • 2 tablespoons of flaxseed
    • ¼ cup honey or liquid sweetener of your choice
    • ¼ cup coconut oil melted but not hot
    • 1 teaspoon vanilla
    • ½ cup + 2 tablespoons almond milk any kind will do
    • ¼ cup crushed red walnuts
    • 1 cup fresh or frozen blackberries

    Instructions

    • Preheat oven to 400 degrees.
    • Prepare cookie sheet with oil spray or brush with oil.
    • Mix dry ingredients - flours, baking soda, salt, and oats in a medium bowl.
    • Add the honey and the coconut oil and mix with your fingers to get a fine crumb evenly distributing the honey and coconut oil.
    • Add the milk and vanilla extract; mix until just moistened. Do not over-mix.
    • Fold in the berries and walnuts. On a lightly floured surface, loosely shape dough into a flat circle. Dough can be placed in plastic wrap at this point and chilled until ready to bake.
    • Cut into wedges and then place on a cookie sheet. Traditionally scones are not cut all the way through before baking. I prefer to cut them all the way through and separate them on the baking sheet so that inside cut corners get a little browned and crisp.
    • Bake for 20-22 minutes, or until deep golden brown in color. Let cool slightly before serving. Best served still warm the day they are made.

    Notes

    Adapted from the neverhomemaker.com.
    I've used honey in this recipe, which is not vegan. For a fully vegan treat substitute maple syrup or agave nectar.
     
    Calories: 259kcal (13%) Carbohydrates: 32g (11%) Protein: 5g (10%) Fat: 13g (20%) Saturated Fat: 7g (44%) Sodium: 159mg (7%) Potassium: 163mg (5%) Fiber: 4g (17%) Sugar: 10g (11%) Vitamin A: 42IU (1%) Vitamin C: 4mg (5%) Calcium: 45mg (5%) Iron: 2mg (11%)
    Trish | The infinebalance Food Blog
    Tried this recipe?Mention @infinebalance or tag #infinebalance!
    « Blueberry Citrus Loaf {vegan}
    Lentil and Sweet Onion Pitas »

    The latest recipes

    freshy baked artichoke dip in a white casserole dish

    The best hot artichoke dip

    vanilla chia seed pudding with blueberries

    Easy Vanilla Chia Seed Pudding

    Apple cinnamon french toast casserole out of the oven

    Apple Cinnamon French Toast Casserole

    vegan carrot pate with seseame seeds

    Carrot Cashew Paté

    oatmeal and apple butter bars

    Apple Butter Bars (vegan)

    healthy vegan oatmeal cookies lined up on a cooling rack

    Healthy Vegan Oatmeal Cookies with Dark Chocolate

    Reader Interactions

    Comments

    1. Andrew says

      February 11, 2014 at 12:54 pm

      I really love the recipe.
      I always come back to this website to learn about new recipe. The pictures are amazing also.

      Reply
      • Trish @infinebalance says

        February 22, 2014 at 10:28 am

        Thanks for stopping by Andrew 🙂

    2. Food to Fitness says

      February 17, 2014 at 4:46 am

      Looks so delicious. Thanks for the amazing recipe!

      Reply
      • Trish @infinebalance says

        February 22, 2014 at 10:27 am

        Your welcome! Hope you enjoy.

    3. Lorna says

      February 18, 2014 at 10:19 am

      Very interesting, I've often wondered how to make a vegan scone and now I know! Your photos are beautiful.

      Reply
      • Trish @infinebalance says

        February 22, 2014 at 10:27 am

        Thanks for stopping by Lorna.

    Leave a reply: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    • Apple Cinnamon French Toast Casserole
    • Carrot Cashew Paté
    • Apple Butter Bars (vegan)
    • Healthy Vegan Oatmeal Cookies with Dark Chocolate
    • Vegan Cream of Celery Soup
    • Make-Ahead Kale Salad

    • About
    • Contact
    • Subscribe
    • Privacy Policy
      • Cookie Policy
      • Disclosures
    • Disclaimer

    recent posts

    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    • Apple Cinnamon French Toast Casserole
    • Carrot Cashew Paté
    • Apple Butter Bars (vegan)
    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Raspberry Lemon Muffins
    • Perfect Lemon Muffins
    • Spiced Cranberry Rum Sauce
    • Tahini and Greek Yogurt Dip
    • Mediterranean Eggplant Stew
    • Strawberry Banana Jam
    • High Protein Pasta and Carrot Salad with Cumin
    • Carrot Mash with Miso

    Footer

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up!! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    7ads6x98y