Cherry Almond Mini Scones: A Vegan Delight

The first time I tasted a truly remarkable scone, I was wandering through a tiny village bakery in the Cotswolds. It was still warm from the oven, the aroma of sweet dough and ripe fruit practically spilling out onto the cobblestone street. That experience ignited a lifelong quest to recreate that perfect balance of crumbly texture and comforting flavor. These Cherry Almond Mini Scones, completely plant-based, are a delightful step in that journey, offering a burst of fruity sweetness and nutty aroma in every bite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-33 minutes
• Servings: 6
• Yield: 12 mini scones
• Dietary Type: Vegan

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• ¼ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ¼ cup nonhydrogenated margarine, cold
• ½ cup soymilk (almond milk works as well)
• ¾ cup cherries, fresh or frozen, thawed, drained and chopped
• 1 teaspoon almond extract

Equipment Needed

• Baking sheet
• Parchment paper
• Pastry cutter or your fingers
• Large bowl
• Wooden spoon or your hands

Instructions

1. Preheat your oven to 400ºF (200°C). Line a baking sheet with parchment paper and lightly spray with nonstick spray. Set aside. This ensures the scones don’t stick and promotes even baking.
2. In a large bowl, sift together the all-purpose flour, whole wheat pastry flour, sugar, baking powder, baking soda, and sea salt. Sifting helps create a lighter, more tender crumb.
3. Add the cold nonhydrogenated margarine to the flour mixture. Using a pastry cutter or your fingers, cut the margarine into the flour until the mixture resembles a coarse, crumbly meal. The colder the margarine, the better the scones will rise, creating those desirable flaky layers.
4. 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. Be careful not to overmix. Overmixing will develop the gluten, resulting in tough scones.
5. If the mixture is too dry, add an extra tablespoon of soymilk until it comes together. The dough should be moist enough to hold its shape but not sticky.
6. Turn the dough out onto a lightly floured work surface. Gently divide the dough in half and form each half into a flat round, about ¾ inch thick.
7. Cut each round into six equal wedges. A pizza cutter or a sharp knife works well for this step.
8. Arrange the scones on the prepared baking sheet, leaving a little space between each one.
9. Brush the tops with a bit of soymilk and sprinkle with sugar. This creates a beautiful golden crust and adds a touch of extra sweetness.
10. Bake for 15 to 18 minutes, or until the edges and bottom are golden brown. Keep a close eye on them, as oven temperatures can vary. A good test is to gently tap the bottom of a scone; it should sound hollow.
11. Serve warm, ideally fresh from the oven, or cover with a clean dish towel until ready to serve. The dish towel will help keep them soft.

Expert Tips & Tricks

• Keep your ingredients cold: Cold ingredients are key to achieving a light and flaky texture. Consider chilling the flour and margarine before starting.
• Don’t overmix the dough: Overmixing develops the gluten in the flour, leading to tough scones. Mix just until the ingredients are combined.
• Freeze for later: Unbaked scone wedges can be frozen on a baking sheet. Once frozen solid, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
• Brush with aquafaba: For an even more golden crust, try brushing the scones with aquafaba (the liquid from a can of chickpeas) instead of soymilk.

Serving & Storage Suggestions

These Cherry Almond Mini Scones are delightful served warm with a dollop of vegan cream cheese or a spoonful of cherry jam. They also pair perfectly with a cup of tea or coffee.

Store leftover scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm them in a preheated oven at 350°F (175°C) for a few minutes, or microwave them briefly.

For longer storage, freeze the baked scones in an airtight container for up to 2 months. Thaw them overnight in the refrigerator or reheat from frozen.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	201.9 kcal	N/A
Calories from Fat	9g	5%
Total Fat	1.1g	1%
Saturated Fat	0.2g	0%
Cholesterol	0mg	0%
Sodium	431mg	17%
Total Carbohydrate	43.4g	14%
Dietary Fiber	3.2g	12%
Sugars	11.8g	47%
Protein	5.7g	11%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose and whole wheat pastry flour with a gluten-free all-purpose blend. You may need to add a bit more soymilk to achieve the right consistency.
• Different Fruit: Experiment with other fruits such as blueberries, raspberries, or cranberries. Adjust the amount of sugar depending on the sweetness of the fruit.
• Nut-Free: Omit the almond extract or substitute it with vanilla extract. Use soymilk or oat milk instead of almond milk.
• Citrus Zest: Add the zest of one lemon or orange to the dry ingredients for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen cherries without thawing them first?
A: It’s best to thaw and drain the frozen cherries to prevent the dough from becoming too wet. Excess moisture can affect the texture of the scones.

Q: How can I make these scones sweeter?
A: You can increase the amount of sugar in the recipe or add a simple glaze after baking. A glaze made from powdered sugar and a bit of soymilk or almond extract works well.

Q: My scones are dry. What did I do wrong?
A: Overbaking or using too much flour can result in dry scones. Make sure to measure the flour accurately and check the scones for doneness a few minutes before the recommended baking time.

Q: Can I make these scones ahead of time?
A: Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Alternatively, you can freeze the unbaked scone wedges and bake them later.

Q: What’s the best way to reheat these scones?
A: For the best results, reheat the scones in a preheated oven at 350°F (175°C) for a few minutes. Microwaving can make them tough and rubbery.

Final Thoughts

These Cherry Almond Mini Scones are a delightful treat that’s perfect for breakfast, brunch, or a simple afternoon snack. The combination of sweet cherries, nutty almond, and a perfectly crumbly texture is sure to please. Don’t be afraid to experiment with different variations and substitutions to create your own unique flavor combinations. I hope you enjoy baking and sharing these scones as much as I do! Please let me know what you think!