Wild Berry Drop Scones

Straw, huckle, elder, thimble, currant, you name the wild berry and this scone can be it.

WILD BERRY DROP SCONE

3 oz. butter (vegan or dairy)

2.5 oz. granulated sugar

Egg yolk or 1/2 T. flaxseed and 1 1/4 T. water

12 oz. flour

1.5 T. baking powder

7 oz. milk (vegan or dairy)

1/2 c. wild berries (frozen or fresh and rinsed)

Optional icing:

1/2 cup powdered sugar

3/4 t. milk (dairy or vegan)

Preheat oven to 425 degrees Fahrenheit. If using a flax egg, prepare now by mixing flaxseed and water in a small glass and setting it aside for 5 minutes to thicken.

Cream butter and sugar in an electric mixer with the paddle attachment until creamy. Add the egg yolk or flax egg and blend on low until incorporated. Scrape down bowl.

Alternate dry ingredients with milk in 3 additions or so on low speed. Don’t fully blend each addition. The trick to scones (and many other pastries) is minimal work. Good for you and the gluten.

Use an ice cream scoop or two spoons to scoop onto parchment lined cookie sheets. Bake for 15-20 minutes. Light gold ridges on the tops and a firm scone is what we are looking for.

While scones are baking, mix up optional icing, if that is the option you are so choosing.

Let cool a bit and then drizzle on the optional icing. Or be sad you did not choose that option. It’s not too late.