Dairy Free Cherry Scones (Vegan, Egg Free).
These fresh cherry scones are light and delicious. These are quick and easy to make, and a great way to use summer cherries!
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:
- ⅓ 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 ⅓ cup sugar on the discs.
- Bake at 375 degrees F for 25-30 minutes. Allow to cool for about 15 minutes before serving. Enjoy!
Notes
Store leftover scones in an airtight container. They should stay fresh for about 3 days.
You can freeze these if you like! Wrap them in waxed paper, then store in a freezer bag. They can be frozen for up to 3 months.
Nutrition
Calories: 257kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gSodium: 162mgPotassium: 150mgFiber: 4gSugar: 16gVitamin A: 371IUVitamin C: 1mgCalcium: 35mgIron: 2mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!