Easy Blueberry Cream Scones

Ingredients

• 2¼cups/293 grams all-purpose flour
• ½teaspoon fine salt
• 2½teaspoons baking powder
• ¼teaspoon ground cardamom (optional)
• 1¼cups/290 grams plant-based cream, plus more for brushing
• ⅓cup/70 grams sugar, plus more to taste and for sprinkling
• ⅔cup/85 grams frozen wild blueberries (see Tip) or ½ cup/68 grams currants

Instructions

• Line a baking sheet with parchment paper.
• Make a well in the center of the dry ingredients and scatter the berries over it. Pour in the plant-based cream, and gently mix with the fork just until a shaggy dough forms. To ensure a tender scone, don’t overmix.
• With a fork, mix the flour, baking powder, salt and cardamom, if using, in a large bowl. Use the same fork to mix the plant-based cream and sugar in a medium bowl (or liquid measuring cup) until the sugar dissolves. (Add 2 to 3 more tablespoons sugar if you prefer a sweeter scone.)
• Gently scoop a mound with the fork and drop it onto the prepared pan. Repeat with the remaining dough to form 10 scones. Gently brush or drizzle the tops with plant-based cream, then sprinkle with sugar. Refrigerate for at least 30 minutes and up to overnight.
• Bake until browned on top and baked through, 18 to 20 minutes. Cool on the pan until warm. The scones taste best within a few hours of baking. Any leftovers should be frozen and can be reheated in a toaster oven or oven.
• Heat the oven to 425 degrees.