Worlds collided in my kitchen today.

It started when I pulled the second apron I ever made out of the kitchen drawer and tied it on. This apron is 15 years old now. The end of May 2007 is when I first learned to sew, and when I first began blogging in earnest. It was a time of personal upheaval, but also of intense creativity. It feels like a “dividing point” to me. There was pre-2007, and there is post-2007.

I opened the freezer and reached for the bag of frozen berries. These berries are the product of last summer’s over zealous picking, and I am feeling some pressure to use them up before the next round of wineberries ripens in a few weeks.

I needed some music, because I think it’s always nice to have some favorite songs playing while you work in the kitchen. I selected my new playlist to listen to. This one harkens back to yet another era: the early ’90s. More specifically, my early adulthood. I was between 19 and 24 when I first had these tunes on repeat, and I still know ~~all~~ most of the words 😊

Summer Berry Scones

The scone recipe that this has been adapted from was passed along to me by an online friend. It was two years ago, during the height of the pandemic, when I just did not want to leave the house, but at the same time I was inexplicably desperate for a scone. These hit the spot, and I’ve been making them ever since, changing things here and there for convenience, or for diet, and now I’m not really sure that this recipe resembles the original very much at all.

The version below reflects exactly how I made the scones today, and how I will probably continue to make them until I have seen the end of last year’s frozen berries.

Feel free to substitute all-purpose flour, regular baking powder, real butter, or dairy milk, if you don’t have some of the ingredients I used. At one time or another, I have used all of the above in this recipe, and it always comes out good. Just be aware that substitutions will change the nutrition facts.

Summer Berry Scones

A dairy free, whole grain, vegan scone

Print Recipe Pin Recipe

Cook Time 20

Course Breakfast, Dessert

Cuisine American

Servings 8 scones

Calories 241 kcal

Ingredients

2 cups White whole wheat flour
1/4 cup Sugar
1 tablespoon Featherweight baking powder
1/2 cup Vegan buttery stick
2/3 cup Oat milk or less
1 teaspon Vanilla
1 cup Wineberries, blueberries and blackberries or other mixed berries

Instructions

Preheat oven to 375F degrees.
Mix dry ingredients. Rub in the butter, leaving some pea-sized bits. Create a well in the dry ingredients and add the milk and vanilla. Start with 1/3 cup of milk and add more as needed.
Mix into a soft dough. Knead slightly until smooth. Fold berries into the dough. Form into an 8-inch round and slice into 8 wedges.
Bake for 20 minutes. Let cool before eating.

Notes

Adapted heavily from a recipe shared by a friend at WriteTheDocs Slack 3/18/20.

Nutrition Facts

Per scone: 241 Calories

Keyword dairy free, low salt, vegan, whole grain

Early 90’s Playlist

I can highly recommend baking scones and playing music from the early 1990’s in a favorite old apron during your lunch hour. Here’s that playlist, if you’d like to listen, too! Or click here to go to Spotify to hear it.