Description
These Easy Cherry Almond Scones are a delightful vegan treat bursting with dried cherries and almonds, topped with a luscious cherry glaze. Soft and fluffy with a perfect golden crust, these scones are ideal for breakfast, brunch, or a cozy snack. Made with simple pantry staples and dairy-free ingredients, they cater to plant-based diets without sacrificing flavor or texture.
Ingredients
Scones
- 1/2 cup (1 stick) vegan butter, frozen*
- 1/3 cup unsweetened applesauce
- 1/2 cup soy milk, plus 2 tablespoons divided
- 1/3 cup packed dark brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour, spooned and leveled, plus more for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 1 cup dried cherries
- 1/2 cup sliced almonds, plus more for topping
- Optional: 1/2 cup dairy-free chocolate chips
- Optional: 1 tablespoon raw cane sugar or turbinado sugar (for topping)
Cherry Glaze
- 1 cup powdered sugar
- 5 teaspoons tart cherry juice (or substitute non-dairy milk)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Prep: Grate the frozen vegan butter using a box grater over a plate, then return it to the freezer to keep it cold. Preheat the oven to 400°F and set aside a baking sheet for the scones.
- Combine Wet Ingredients: In a medium bowl or measuring cup, stir together the applesauce, soy milk, dark brown sugar, apple cider vinegar, vanilla extract, and almond extract until the sugar dissolves evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon (if using), and salt. Add the frozen grated butter and use a pastry cutter or two forks to cut it into the flour until the mixture resembles pea-sized crumbs.
- Form Dough: Create a well in the center of the dry ingredients and add the wet mixture. Gently fold the ingredients together using a spatula until just combined. Fold in the dried cherries and sliced almonds evenly. Optionally, add dairy-free chocolate chips at this stage.
- Shape the Scones: Lightly flour a cutting board or countertop, then place the dough on it. Sprinkle a bit more flour on top and gently press the dough into a large 1-inch thick circle. Using a bench scraper or large knife, cut the dough into 8 equal triangular wedges. Transfer the scones to the baking sheet. Brush the tops with 1 to 2 tablespoons of soy milk for browning.
- Freeze: Place the baking sheet with the scones in the freezer for 15 minutes to allow the butter to harden again, which helps achieve a fluffier texture during baking. If freezer space is limited, refrigerate for 15 minutes instead.
- Bake: Put the cold baking sheet on the middle rack of the oven and bake the scones for 15 to 18 minutes, until golden brown. Remove from the oven and let them rest on the baking sheet for a few minutes before transferring to a wire cooling rack.
- Prepare Cherry Glaze: In a medium bowl, whisk together powdered sugar, tart cherry juice (or non-dairy milk), vanilla extract, and almond extract until you get a thick yet drippy glaze. If it’s too thin, add more powdered sugar 1 tablespoon at a time.
- Glaze and Serve: Place the cooling rack with scones back onto the baking sheet to catch drips, then drizzle the cherry glaze over the scones. Sprinkle with turbinado or raw cane sugar if desired for extra crunch. Serve warm or at room temperature. Store leftovers in a loosely covered container at room temperature for up to 4 days, or freeze for up to 2 months.
Notes
- The frozen butter is essential for flaky, tender scones, so do not skip this step.
- Feel free to substitute dried cherries with other dried fruits like cranberries or blueberries.
- Ensure not to overmix the dough to keep scones tender.
- To make this recipe nut-free, omit the sliced almonds or replace with seeds.
- Scones can be reheated gently in a toaster oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
