Step 1

Mix the vinegar into the nondairy milk and set aside.

Step 2

Whisk together the dry ingredients: flour (see notes), sugar, baking powder, baking soda, salt and ground cloves. Mix well to evenly distribute the cloves.

Step 3

Cut the margarine into small cubes. Cut in the margarine with a pastry blender or fork until coarse and the size of small peas.

Step 4

With a fork, stir the milk into the flour mixture until the dough just comes together. The dough should be sticky. (If using oat milk, you may need to add up to 1 tablespoon additional milk.)

Step 5

Turn half the dough onto a lightly floured board. Place half the blackberries on top, and gently knead the dough 3-4 times to incorporate the berries (without crushing them).

Step 6

Pat the dough into a circle about 1" thick. With a dough scraper or large knife, pressing straight down, cut into 6 or 8 triangles.

Step 7

Place scones on an ungreased baking sheet. For easy cleanup, use silpat mats or parchment paper.

Step 8

Repeat with the remaining half of the dough – add the berries, pat into a circle and cut.

Step 9

For best results, freeze scones on baking sheet(s) for 15 minutes. You can skip this step and bake immediately although scones won't be quite as tall.

Step 10

Heat the oven to 400° while the dough is in the freezer.

Step 11

Remove from freezer. With a pastry brush, lightly coat the top of the scones with nondairy milk. Sprinkle with turbinado sugar.

Step 12

Bake until golden brown, for 14-16 minutes, or 16 minutes or more if frozen. Baking time depends on the size of scones and how juicy the berries are - be sure dough around berries is cooked through. Serve warm.

Step 13

Store leftover scones in an airtight container in the refrigerator.

Step 14

Mix the vinegar into the nondairy milk and set aside.

Step 15

Whisk together the dry ingredients: flour (see notes), sugar, baking powder, baking soda, salt and ground cloves. Mix well to evenly distribute the cloves.

Step 16

Cut the margarine into small cubes. Cut in the margarine with a pastry blender or fork until coarse and the size of small peas.

Step 17

With a fork, stir the milk into the flour mixture until the dough just comes together. The dough should be sticky. (If using oat milk, you may need to add up to 1 tablespoon additional milk.)

Step 18

Turn half the dough onto a lightly floured board. Place half the blackberries on top, and gently knead the dough 3-4 times to incorporate the berries (without crushing them).

Step 19

Pat the dough into a circle about 1" thick. With a dough scraper or large knife, pressing straight down, cut into 6 or 8 triangles.

Step 20

Place scones on an ungreased baking sheet. For easy cleanup, use silpat mats or parchment paper.

Step 21

Repeat with the remaining half of the dough – add the berries, pat into a circle and cut.

Step 22

For best results, freeze scones on baking sheet(s) for 15 minutes. You can skip this step and bake immediately although scones won't be quite as tall.

Step 23

Heat the oven to 400° while the dough is in the freezer.

Step 24

Remove from freezer. With a pastry brush, lightly coat the top of the scones with nondairy milk. Sprinkle with turbinado sugar.

Step 25

Bake until golden brown, for 14-16 minutes, or 16 minutes or more if frozen. Baking time depends on the size of scones and how juicy the berries are - be sure dough around berries is cooked through. Serve warm.

Step 26

Store leftover scones in an airtight container in the refrigerator.