I came across a recipe for vegan scones, since I have a dairy free family member, and thought I could adapt it to use what I had on hand and suited my taste cravings. So, Cherry Almond was the winning combo!
These were very easy, though my confidence level was low. I am not experienced at vegan baking, and to be honest, not a fan of vegan baked goods. These were quite tender and not too sweet, of course with a swipe of butter, vegan or regular, on a warm scone, the whole gray blustery weather melted away.
- 3 cups all-purpose flour
- 1 cup almond flour
- 1 ½ cups unsweetened vanilla almond or soy milk
- 4 tablespoons granulated sugar
- ½ cup coconut oil
- 3 tablespoons shredded coconut
- 1 cup of dried cherries (I used Montmorency Red Tart Cherries)
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoons vanilla extract
- 1 teaspoon almond extract
- Pinch salt
- Preheat your oven to 375° F and line two large baking sheets with parchment paper or a silicone mat.
- Measure out your almond milk and lemon juice, mix together, and set aside.
- In a large bowl, combine all your dry ingredients, including cherries. Whisk together until everything is evenly dispersed. Add in your oil, extracts and ‘buttermilk’ and mix until fully combined. You might want to use your hands.
- Lightly flour a countertop and divide your dough in half, evenly. Drop one half of the dough onto the counter and start forming the dough into a circle. Keeping the thickness as even as possible so everything cooks the same.
- Cut into 8 even triangles. Line your baking sheet, keeping them about 2 inches apart from each other. Then repeat with the other half of the dough. Finish with a brush of soy milk and a sprinkle of sugar. Bake, checking at 16-20 minutes, for golden brown tops. Alternating baking sheets midway through is a good way to ensure even baking.