2Tablespoonssugar,granulated; can use coconut sugar or cane sugar
½teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½cupbuttermilk;can sub ½ cup regular milk or plant milk + 1 teaspoon lemon juice
1egg,or use flax egg if vegan. Add ½ t baking powder.
3Tablespoonsbrown sugarcan sub brown stevia or monkfruit sweetener for half the brown sugar
1teaspoonlemon zest
1 teaspoonvanilla
2 Tablespoonsbutter,very cold, cubed or grated
2Tablespoonscanola oil,chilled
1cupblackberries,fresh or frozen
Lemon Glaze
¼cuppowdered sugar,can use erythritol or stevia (Truvia) powdered sugar substitute for half the amount
2teaspoonslemon juiceuse enough so that the glaze is runny, but not drippy
Instructions
Wash hands for 20 seconds before beginning to bake. Preheat oven to 400 F. Line a baking sheet with parchment paper.
Whisk together flour, baking powder, baking soda, granulated sugar, and salt in a medium bowl.
Combine buttermilk, egg, brown sugar, lemon juice, lemon zest, and vanilla in a liquid measuring cup. Beat with a fork.
Add cold butter (cubed or grated) to the bowl of dry ingredients. Drizzle chilled canola oil over the top. Using a pastry cutter, work the fats into the dry ingredients until the mixture is sandy or crumb-like.
Add the berries. Mix gently to combine.
Make an indentation in the center of the mixture. Pour in the wet ingredients and stir until no dry spots remain.
Dump the dough out onto the parchment-lined baking sheet. Shape into a circle, 8 inches in diameter. The dough might remind you of a drop biscuit and it will look like a large, thick pancake. Flatten the center if it's much taller than the edges.
Bake in the center of the oven for about 20 to 25 minutes, rotating the baking sheet midway through the cooking time. Start checking for doneness after 18 minutes.The scone will be golden-brown on top. A knife (not a toothpick) inserted in the middle should not have bits of batter sticking to it. Bake another three minutes if necessary.
Lemon Glaze
Let the scone cool for 5 minutes. While the scone is cooling, whisk together the powdered sugar and lemon juice in a small bowl. Drizzle or spread glaze over the top of the scone and cut into 8 to 12 wedges using a serrated knife.