Prep 10 mins
Cook 18 mins
These are some super yummy scones! My husband adores these and I almost regret getting him hooked because they are so tempting to me as well! Work quickly with the dough and try not to over work it so your scones stay light. This recipe comes from The Vegan Lunchbox. (You can also add chopped almonds to the mix if you have some on hand - yum!!)
- 236.59 ml all-purpose flour
- 236.59 ml whole wheat pastry flour
- 59.14 ml sugar
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml sea salt
- 59.14 ml nonhydrogenated margarine, cold
- 118.29 ml soymilk (almond milk works as well)
- 177.44 ml cherries, fresh or frozen, thawed, drained and chopped
- 4.92 ml almond extract
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and spray with nonstick spray. Set aside.
- Sift together the flours, sugar, baking powder, baking soda, and salt. Add the margarine and cut into the flour mixture using a pastry cutter or your fingers, until the mixture resembles a coarse, crumbly meal.
- Add the soymilk, cherries, and almond extract. Mix well with a wooden spoon or your hands until the mixture comes together to form a dough. You may need to add an extra tablespoon of soymilk if the mixture is too dry.
- Turn the dough out onto a lightly floured work surface. Divide the dough in half and form each half into a flat round, about 3/4 inch thick. Cut each round into six equal wedges.
- Arrange the scones on the baking sheet. Brush the tops with a bit of soymilk and sprinkle with sugar. Bake for 15 to 18 minutes, until the edges and bottom are golden. Serve warm or cover with dish towel until ready to serve.
Delicious scones, Minde! I did use cow's milk, as I didn't have soy milk around, but otherwise kept to the recipe, including fresh cherries, which I luckily found at my local market. When creating the scones, I made two balls, and pressed each into a round flat, which I sprinkled with slivered almonds and some course sugar. Don't forget to put some flour on your worrkspace, as the douh is slightly wet. So delicous, I'll definately make again! Made for our VIP, MINDELICIOUS, for Veggie Swap 26 - Septemeber!
Oh yum, yum, yum!!!! Mindy, these scones are fantastic! They have such a nice muesli like flavour with a soft and flaky centre and crunchy crust. Mmmm! The fruit is a great addition and I can see lots of potential for whatever strikes your fancy. Maybe a banana variation or some peach added, just whatever you have on hand. So versatile!
I added some cinnamon to the dough and liked that a lot. Vanilla would be great also, I think.
Since my dough was a little too wet for shaping it into wedges I just cut out rounds and that worked out nicely. Next time I might decrease the milk (I used rice milk) a tad more, though.
THANK YOU SO MUCH for sharing this true winner here with us, Mindy!
Made and reviewed for Adopt a Veggie Tag January 2011.
Super yummy. The kids love them and they are easy to make!