Blackberry Cornmeal Scone Recipe

All-purpose flour: Provides the base structure for the scones.

Cornmeal: Adds a unique texture and flavor to the scones.

Sugar: Sweetens the scones.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the overall flavor.

Coconut oil: Adds moisture and a subtle coconut flavor.

Almond milk: Provides moisture and a slight nutty flavor.

Vanilla extract: Adds a warm, sweet aroma and flavor.

Blackberries: Adds bursts of juicy sweetness throughout the scones.

When cutting in the coconut oil to the dry ingredients, ensure that it is solid and cold. This will help create a crumbly texture, which is essential for achieving the perfect scone consistency. Use a pastry cutter or two knives to cut the coconut oil into the flour mixture until it resembles coarse crumbs. This step is crucial for the scones to have a tender and flaky texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the scones healthier.

• cornmeal - Substitute with polenta: Polenta is a coarser grind of cornmeal and can provide a slightly different texture but will still work well in the recipe.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can add a more complex flavor compared to regular table salt.

• coconut oil, solid - Substitute with vegan butter: Vegan butter can provide a similar texture and richness to the scones.

• almond milk - Substitute with oat milk: Oat milk is creamy and has a neutral flavor that works well in baking.

• vanilla extract - Substitute with almond extract: Almond extract can add a different but complementary flavor to the scones.

• fresh or frozen blackberries - Substitute with blueberries: Blueberries can provide a similar burst of flavor and moisture to the scones.

• Allow the scones to cool completely before storing. This helps prevent condensation, which can make them soggy.

• Place the cooled scones in an airtight container. You can layer them with parchment paper to avoid sticking.

• Store the container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week.

• For freezing, wrap each scone individually in plastic wrap or aluminum foil. This helps maintain their texture and flavor.

• Place the wrapped scones in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm in a preheated oven at 350°F (175°C) for about 10 minutes.

• If you prefer a crispier texture, reheat the thawed scones in the oven rather than the microwave.

• Oven Method: Preheat your oven to 350°F (175°C). Place the blackberry cornmeal scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the scones' crispy exterior and moist interior.

• Microwave Method: Place a scone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Check the scone and continue to heat in 10-second intervals if necessary. This method is quick but may make the scones slightly softer.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for about 5-7 minutes. This method is great for achieving a crispy exterior similar to the oven method but in a shorter time.

• Stovetop Method: If you prefer a more unconventional approach, you can use a skillet. Heat a non-stick skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning. This method can give the scones a slightly toasted flavor.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for about 3-5 minutes. This method is quick and helps maintain a crispy exterior.

• Oven: Used to bake the scones at a consistent temperature of 400°F (200°C).

• Baking sheet: A flat surface to place the scone dough on for baking.

• Parchment paper: Lining for the baking sheet to prevent the scones from sticking.

• Large mixing bowl: A container to combine and mix all the dry and wet ingredients.

• Pastry cutter: A tool to cut the solid coconut oil into the dry ingredients until the mixture resembles coarse crumbs.

• Measuring cups: Used to measure out the flour, cornmeal, sugar, coconut oil, and almond milk accurately.

• Measuring spoons: Used to measure out the baking powder, salt, and vanilla extract accurately.

• Spatula: Used to stir in the almond milk and vanilla extract, and to gently fold in the blackberries.

• Spoon: Used to drop large spoonfuls of dough onto the prepared baking sheet.

• Cooling rack: A surface to let the scones cool slightly before serving.

Pre-measure ingredients: Measure out the flour, cornmeal, sugar, baking powder, and salt in advance to streamline the mixing process.

Use frozen blackberries: Opt for frozen blackberries to save time on washing and prepping fresh ones.

Melt coconut oil: Slightly melt the coconut oil to make it easier to incorporate into the dry ingredients.

Mix dry ingredients first: Combine all dry ingredients before adding wet ones to ensure even distribution and save time.

Preheat oven early: Start preheating your oven as soon as you begin gathering ingredients to avoid waiting later.