scones | Musings From The Fishbowl

Or would you prefer Berry Moans? I didn’t think so. Scuffins. It’s fun to say, it’s even more fun to eat!

These scones weren’t doughy as I find some scones to be. Rather, they have the delicate, cake-like texture of muffins, but with the ease and not-needing-to-wash-the-muffin-tin practicality of scones. I’m all about ease, and washing the smallest amount of dishes possible. You know, it’s better for the environment to use less water and soap, er, ahm, it has nothing to do with the fact that I don’t like doing the dishes.

I can say in all honesty these were the best scones I’ve ever made, or eaten. Guppy called them “mini-berry cakes”, and that’s kind of what they tasted like. You be the judge!

I know this isn’t the best photo, but I wanted to snag a picture before the scones disappeared. Stealthy photo action.

Berry Scuffins

400g or 3 3/4 cups whole wheat pastry flour

30g or 2 tbsp baking powder

1 pinch of salt

60g or 1/4 cup granulated sugar

60g or 1/2 cup powdered sugar

300ml or 1 1/2 cups soy milk

30ml or 2 tbsp apple cider vinegar

75ml or 5 tbsp vegetable oil

about 250g or 1 heaping cup of berries (I used mixed berries)

Pre-heat your oven to 200°c or 400°f and prepare two baking sheets with parchment paper or silplat.

First, combine the apple cider vinegar with the soy milk and let curdle.

In a medium bowl combine the flour, baking powder, sugars, salt. Add the oil to the milk mixture, then make a well in the flour mixture and combine using a wooden spoon. Next fold in the berries. If they were a little extra juicy, just add a bit of flour – don’t worry if there are some dusty-floury bits, it’s ok!

Divide the mixture into about 14 normal sized or 8 jumbo sized scones. Bake for about 14 minutes or until slightly browned on the bottom and firm to the touch.

These are just perfect as is, but if you’d like to eat them dressed in their Sunday finery then just give them a drizzle of some of this!

Bright Berry Glaze

60g or 1/2 cup powdered sugar

15ml or 1 tbsp berry juice (I just snuck some of the juice from the bowl of the thawed berries. This is for colour, so if that doesn’t bother you just use lemon or orange juice.)

Using a fork, briskly mix the juice into the sugar until a smooth glaze develops. Add more sugar if necessary.

Enjoy your scones. Or scuffins. Whatever.

Thank you so much for all the great comments and pointers you’ve shared with my Auntie J who at 70 has gone vegan. If you’ve got something to share, please do!

It’s the weekend! Take a few minutes to make yourself some fragrant, fabulous and fibre-filled scones! Now that you have your pumpkin and your roasted hazelnuts, nothing is stopping you!

Pumpkin Hazelnut Scones

This recipes makes six jumbo or 12 regular drop scones

Pre-heat your oven to 200°c or 400°f and prepare two baking sheets with parchment paper or silplat.

3.5 cups whole wheat pastry flour

2 tbsp baking powder

1/2 tsp salt

1 tbsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1 cup fresh ground, roasted hazelnuts

1 cup pumpkin purée

2/3 cups soy milk

2 tbsp blackstrap molasses

1/4 cup sugar (we don’t like it very sweet, so add more if you do!)

4 tbsp neutral vegetable oil

First a word about the ground hazelnuts : don’t feel like you must grind them into hazelnut butter (though that would be tasty!). Personally, I like a little crunch, so when grinding I was sure to not grind it too fine. As you like it, kids!

In a medium mixing bowl, combine the flour, baking powder, salt and spices and set aside.

In a large mixing bowl, mix all other ingredients except the hazelnuts. When well mixed, add the hazelnuts and stir. Now carefully add the wet to dry ingredients, stirring with a wooden spoon. Try not to over-mix or you’ll get tough scones. It’s ok if there are a few floury patches – don’t worry! Be happy, you’re going to have scones!

These are drop scones – my personal favourite – a lovely compromise between a biscuit-y texture and sconey taste. Decide if you want to make 12 normal scones or 6 jumbo scones, and drop the batter accordingly.

Bake for about 18 to 20 minutes, until they are slightly browned on the bottom.

Enjoy!