Scones, scones, and more scones. Man do I love these slightly sweet biscuit-like cake pastries. My favorite type of scone has always been cherry almond since the combo just pairs so well together.
I thought it would be fun if I tried to make a vegan version of my favorite pastry and I do have to admit these turned out pretty amazing.
You must try out this recipe even if you aren't vegan. Trust me, these scones will be a success for any tea party, brunch picnic, or a spot of breaky on a sunny Sunday.
Ingredients:
For scones
- 3 cups almond flour
- 1 cup halved fresh cherries
- 1/4 tsp salt
- 3 Tbsp sparkling sugar
- 1 stick vegan butter, cubed
- 1 1/4 cup vegan milk plus 2 Tbsp for brushing (I used almond milk)
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp baking soda
For glaze
- 2 cups confectioners sugar
- 3 Tbsp vegan milk (I used almond milk)
- 1/2 tsp almond extract
- 1/3 cup sliced almonds for topping
Instructions:
For scones
- Preheat oven to 400 F.
- Line baking sheet with parchment paper.
- Mix together flour, granulated sugar, baking soda, baking powder, and salt.
- Cut butter into dry ingredients until the mixture looks like coarse meal.
- Stir in milk and then gently fold in cherries.
- With a medium sized spoon or ice cream scooper, place dough onto the baking sheet. Makes around 14-17 scones.
- Brush the top of the scones with milk and sprinkle with sparkling sugar.
- Bake for 32 minutes. Let scones cool completely before glazing.
For glaze
- For glaze, whisk together sugar, milk, and almond extract.
- Drizzle glaze onto scones with a fork.
- Top with sliced almonds.
- Let glaze dry before serving.
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