For the scones:
2 cups spelt or whole-wheat pastry flour
1/4 cup turbinado sugar
2 tablespoons orange zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
1/4 cup vegan butter
6 ounces plain soy yogurt
1/4 cup soy milk or orange juice
1-1/2 teaspoons vanilla extract
1 cup blackberries, fresh or frozen
3 tablespoons sliced almonds

For the topping:
2 tablespoons sliced almonds
2 teaspoons turbinado sugar

Story Credits: Vegnews.com