Cherry Scone Recipe

Flour: The base of the scone, providing structure and texture.

Sugar: Adds sweetness to balance the tartness of the cherries.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Vegan butter: A dairy-free alternative that adds richness and moisture.

Almond milk: A plant-based milk that helps bind the ingredients together.

Cherries: Provide a burst of tart flavor and a pop of color.

When cutting in the cold vegan butter, use a pastry cutter or two knives to ensure the mixture remains crumbly. This technique helps create a flaky texture in the scones.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve similar leavening.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral profile and flavor.

• cold vegan butter - Substitute with coconut oil: Coconut oil can mimic the fat content and texture of vegan butter, though it may impart a slight coconut flavor.

• almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a good alternative to almond milk.

• pitted and chopped cherries - Substitute with dried cranberries: Dried cranberries add a tart and sweet flavor, though they will be less juicy than fresh cherries.

• To keep your cherry scones fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
• For longer storage, place the scones in the refrigerator. This will extend their shelf life to about 5 days. Make sure they are in an airtight container to prevent them from drying out.
• If you want to freeze the scones, first let them cool completely. Then, wrap each scone individually in plastic wrap or aluminum foil. Place the wrapped scones in a freezer-safe bag or container.
• When you're ready to enjoy a frozen scone, simply remove it from the freezer and let it thaw at room temperature. For a freshly baked taste, you can warm it in the oven at 350°F (175°C) for about 10 minutes.
• If you prefer to freeze the dough instead of the baked scones, shape the dough into wedges and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough wedges to a freezer-safe bag or container.
• When baking frozen dough, there's no need to thaw. Just add a few extra minutes to the baking time, keeping an eye on them until they are golden and cooked through.
• For an extra touch of flavor, consider adding a glaze after thawing or reheating. A simple mix of powdered sugar and almond milk can be drizzled over the top for a sweet finish.

• Preheat your oven to 350°F (175°C). Place the cherry scones on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Warm them for about 10 minutes, or until they are heated through and slightly crispy on the outside.

• For a quicker method, use a microwave. Place a cherry scone on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for about 20-30 seconds. This will help retain moisture and keep the scone from becoming too dry.

• If you have an air fryer, preheat it to 320°F (160°C). Place the cherry scones in the basket in a single layer and heat for 3-5 minutes. This method will give you a nice, crispy exterior while keeping the inside soft and warm.

• For a stovetop method, use a non-stick skillet over low heat. Place the cherry scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method is great for maintaining the scone's texture without drying it out.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the cherry scones on the rack or a baking sheet and heat for about 5-7 minutes. This method is convenient and effective for small batches.

• Oven: Used to bake the scones at the specified temperature of 400°F (200°C).

• Mixing bowl: Used to combine the dry ingredients like flour, sugar, baking powder, and salt.

• Pastry cutter: Utilized to cut in the cold vegan butter into the dry ingredients until the mixture becomes crumbly.

• Measuring cups: Essential for accurately measuring the flour, sugar, almond milk, and cherries.

• Measuring spoons: Used to measure smaller quantities like baking powder and salt.

• Spatula: Handy for mixing the almond milk and cherries into the dry mixture until just combined.

• Floured surface: A clean, flat area dusted with flour to shape the dough into a circle.

• Knife: Used to cut the dough into 8 wedges.

• Baking sheet: The surface on which the scone wedges are placed for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup and to prevent sticking.

Pre-measure ingredients: Measure out all ingredients like flour, sugar, and almond milk before starting to streamline the process.

Use a food processor: Quickly cut in the vegan butter by pulsing the dry ingredients and butter in a food processor.

Chill the dough: Prepare the dough in advance and chill it in the fridge. This makes it easier to handle and saves time on baking day.

Frozen cherries: Use pre-pitted and chopped frozen cherries to skip the pitting and chopping step.

Parchment paper: Line the baking sheet with parchment paper for easy cleanup.