These scones are fluffy and delicious, and made without dairy or eggs! Fresh cherries are surrounded with a delicious, tender scone for a perfect breakfast or snack.
One of my very favorite summer fruits is cherries. I love to include them in breakfast recipes like chocolate cherry overnight oats, or enjoy them in desserts like cherry hand pies or simple chocolate covered cherries.
When we were on vacation, we saw a lot of delicious looking baked goods, and that made me decide to try to make my own scones. I had never made vegan scones before, but I decided to give it a try. I’m so glad I did. These were delicious – light, fluffy, and not too sweet.
Ingredient Notes
- Flour – I used white spelt flour, but you could also use all-purpose flour. I have not tried this recipe with gluten free flour.
- Vegan Buttery Spread – I like Earth Balance Soy Free Vegan Buttery Spread for baking.
- Coconut Milk – Full fat coconut milk is what you need for these scones – the kind that comes in a can. Thai Kitchen or Native Forest are both made in coconut only facilities.
- Cherries – Fresh cherries are best in this recipe. If cherries are out of season, you can use dried cherries.
Step by Step Instructions
- Use a pastry blender to mix the vegan buttery spread and dry ingredients together.
- Stir in the coconut milk, then add the fresh cherries which have been halved and pitted.
- Stir gently to combine.
- Divide the dough in half, and form two discs. Slice each disc into 6 wedges. Sprinkle some sugar on top.
- Bake at 375 degrees F for 25-30 minutes, or until golden brown on the edges.
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Recipe
Dairy Free Cherry Scones (Vegan, Egg Free).
Ingredients
- 2 ½ cups white spelt flour
- ½ cup organic cane sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegan buttery spread
- 1 cup full fat coconut milk
- 1 ½ cups cherries fresh
For the topping:
- â…“ cup sugar
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Pit the cherries and slice them in half. Set aside.
- Place the dry ingredients and vegan buttery spread in a bowl, and use a pastry blender to combine. The mixture should look like coarse crumbs.
- Add the full fat coconut milk, and stir to combine.
- Add the pitted, sliced cherries, and gently fold them into the dough.
- Divide the dough in half, and pat into two discs, Slice each disc into 6 pieces. Sprinkle the â…“ cup sugar on the discs.
- Bake at 375 degrees F for 25-30 minutes. Allow to cool for about 15 minutes before serving. Enjoy!
Julie
I loved these so much, I think the coconut milk is the secret! I was hoping to find a vegan recipe close to Arrizmendi’s (SF, CA) cherry cornmeal scones and this is a great substitute if you swap out a little white flour for cornmeal!
D
We loved these!