Sourdough Scones

Line an 8-inch cake pan with parchment paper. If fresh or frozen blackberries (2 cup) are very tender, freeze for 30-60 minutes beforehand to help them hold their shape. Fill the pan with the fresh or frozen blackberries (2 cup).

In a food processor, pulse all-purpose flour (2.5 cups), zest (1 lemon), salt (0.5 teaspoon), baking powder (1.5 tsp), baking soda (0.5 teaspoon), and sugar (0.5 cup). Pulse in cold plant butter (0.5 cup), sliced into 8 pieces, until the mixture resembles coarse sand. Alternatively, you can do this by hand in a bowl.

In a small bowl, mix plant milk (0.33 cup) and sourdough (1 cup). Add this mixture to the food processor and pulse until it just forms a ball (a few times), adding a little more [plant milk] if necessary. The dough should be heavy and thick. Do not overwork it.

Spread the dough gently over the fresh or frozen blackberries (2 cup) and press down very lightly into all corners with your fingers. Place in the freezer for 2 hours to firm it up. Start 120m timer

Preheat the oven to 400F. Remove the dough from the freezer and invert it onto a cutting board. Let it sit for a few minutes until thawed enough to cut. Cut into 8 equal-sized pie wedges. Brush with egg (1 flax) (optional). Space the scones 2 inches apart on a parchment-lined baking sheet. Let thaw for 20-30 minutes, then bake for minutes (25) or until golden brown. Start 25m timer

While the scones bake, prepare the glaze. Place powdered sugar (1 cup) in a small bowl. Whisk out any clumps with a tiny whisk or fork. Add fresh lemon juice (2 tbsp) and vanilla extract (1 teaspoon) and whisk well. Drizzle over warm scones. Sprinkle with more lemon zest before it sets.