These ridiculously easy, naturally vegan scones are ready in just a half hour. Bursting with cherries (use fresh OR frozen!) and scented with cardamom, they’re a nourishing brunch time treat.
I know we all love a muffin around here…so why are we not ALL OVER scones??? Scones have this tender, flaky texture that is so freaking satisfying. And they feel fancier, so they’re nice when folks are coming over but they’re just as quick and easy to make…so you can whip them up even for an impromptu visit and feel like Martha.
Bursting with juicy cherries and a sprinkle of cardamom, these cherry scones may ruffle a few feathers for the purists because I really, really love my scones with whole wheat flour. If you don’t, no worries – you can make them with all purpose – but hear! me! out!
Whole wheat flour not only adds nutrition (hello, the dietitian wants you to eat more fibre!) but also a ton of FLAVOUR. It’s got a wheat-y, rustic flavour that is so much more interesting than a typical scone.
If you’re looking for a window into my soul, know that my deep love of whole grain baking is probably because it reminds me of all the crunchy, hippie baked goods that I grew up eating on Vancouver Island in the 90s. Although I have firmly ditched carob for chocolate!!
I love these wholesome cherry scones for a Sunday morning breakfast, with a cup of Earl Grey or a small glass of my black forest smoothie to double down on all that decadent cherry goodness.
If you’re into flavour, you’re in the right place…and you might want to grab a copy of my latest plant-based cookbook, Plant Magic! It’s filled with fun, simple + healthy recipes with major flavor payoff.
A few notes from the ol’ test kitchen AKA my kitchen
What I love most about these vegan scones is that you’ve got OPTIONS! Use fresh cherries in season, frozen cherries the rest of the year. Use whole wheat, spelt, all purpose or a combination of these flours. Use cinnamon instead of cardamom. Or, go wild and add some chocolate, crushed hazelnuts or slivered almonds!
Whole wheat baked goods have a bad rep as being heavy or dense…but after years of writing cookbooks, I’ve figured out the hack: 1) LOTS of baking powder and 2) a higher temperature to help with lift and create a fluffy, tender crumb.
Hot tip: if you’re using frozen cherries, you could let them thaw in a strainer before using. I don’t do this because I’m impatient. I cut them and add them to the dough straight out of the freezer. This adds a bit more moisture to the dough but an extra minute or two of baking fixes it.
More yummy, whole grain baking
- Easy Rhubarb Galette with Cardamom
- Chunky Vegan Apple Muffins
- Vegan Peach + Blackberry Crumble
- 30 Minute Feel Good Banana Bran Muffins
- Flaky Pear Dessert Tart
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Rustic Whole Grain Scones with Cherries
These ridiculously easy, naturally vegan scones are ready in just a half hour. Bursting with cherries (use fresh OR frozen!) and scented with cardamom, they’re a nourishing brunch time treat.
Servings 6 scones
Ingredients
- 2 cups whole wheat flour you can also use spelt, all purpose or a mix of both!
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon cardamom
- ½ teaspoon salt
- ½ cup cold butter I use Earth Balance sticks
- 1 cup pitted fresh or frozen cherries halved or quartered if large
- ½ cup soy milk or your favourite milk
Imperial – Metric
Instructions
-
Preheat oven to 400℉ (205℃) and prepare a baking sheet with parchment paper.
-
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.
-
Get the butter out of the fridge, cut it into little cubes and add to the flour mixture. I like to work it with a fork first, to minimize the heat from my hands, then I get in there with my fingers until the mixture looks like crumbly sand. You could also use a pastry cutter tool if you have one!
-
Add the milk, give it a bit of a stir, then mix in the cherries. I like to use my hands to work them evenly into the dough and flatten it to a disk, about 1 inch (2.5cm) high and 7 inches (17.5cm) across.
-
Place the disk on the baking sheet and cut into 6 equal wedges. Carefully space the wedges out on the baking sheet for air circulation and pop into the oven.
-
Bake for 15-18 minutes, until tops are golden brown at the edges and firm and dry to the touch. Let cool on the baking sheet on a wire rack. Store uncovered on the counter for 48 hours.
Notes
Want to add a little something? You could easily add 1/4 cup of chocolate chips, chopped hazelnuts or sliced/slivered almonds with the cherries.
Nutrition Note: each scone contains about 7g of protein and 4g of fibre made with 100% whole wheat flour
Rustic Whole Grain Scones with Cherries
These ridiculously easy, naturally vegan scones are ready in just a half hour. Bursting with cherries (use fresh OR frozen!) and scented with cardamom, they’re a nourishing brunch time treat.
Servings 6 scones
Ingredients
- 2 cups whole wheat flour you can also use spelt, all purpose or a mix of both!
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon cardamom
- ½ teaspoon salt
- ½ cup cold butter I use Earth Balance sticks
- 1 cup pitted fresh or frozen cherries halved or quartered if large
- ½ cup soy milk or your favourite milk
Imperial – Metric
Instructions
-
Preheat oven to 400℉ (205℃) and prepare a baking sheet with parchment paper.
-
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.
-
Get the butter out of the fridge, cut it into little cubes and add to the flour mixture. I like to work it with a fork first, to minimize the heat from my hands, then I get in there with my fingers until the mixture looks like crumbly sand. You could also use a pastry cutter tool if you have one!
-
Add the milk, give it a bit of a stir, then mix in the cherries. I like to use my hands to work them evenly into the dough and flatten it to a disk, about 1 inch (2.5cm) high and 7 inches (17.5cm) across.
-
Place the disk on the baking sheet and cut into 6 equal wedges. Carefully space the wedges out on the baking sheet for air circulation and pop into the oven.
-
Bake for 15-18 minutes, until tops are golden brown at the edges and firm and dry to the touch. Let cool on the baking sheet on a wire rack. Store uncovered on the counter for 48 hours.
Notes
Want to add a little something? You could easily add 1/4 cup of chocolate chips, chopped hazelnuts or sliced/slivered almonds with the cherries.
Nutrition Note: each scone contains about 7g of protein and 4g of fibre made with 100% whole wheat flour
Ingredients
- 2 cups whole wheat flour you can also use spelt, all purpose or a mix of both!
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon cardamom
- ½ teaspoon salt
- ½ cup cold butter I use Earth Balance sticks
- 1 cup pitted fresh or frozen cherries halved or quartered if large
- ½ cup soy milk or your favourite milk
Instructions
-
Preheat oven to 400℉ (205℃) and prepare a baking sheet with parchment paper.
-
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.
-
Get the butter out of the fridge, cut it into little cubes and add to the flour mixture. I like to work it with a fork first, to minimize the heat from my hands, then I get in there with my fingers until the mixture looks like crumbly sand. You could also use a pastry cutter tool if you have one!
-
Add the milk, give it a bit of a stir, then mix in the cherries. I like to use my hands to work them evenly into the dough and flatten it to a disk, about 1 inch (2.5cm) high and 7 inches (17.5cm) across.
-
Place the disk on the baking sheet and cut into 6 equal wedges. Carefully space the wedges out on the baking sheet for air circulation and pop into the oven.
-
Bake for 15-18 minutes, until tops are golden brown at the edges and firm and dry to the touch. Let cool on the baking sheet on a wire rack. Store uncovered on the counter for 48 hours.
Notes
Nutrition Note: each scone contains about 7g of protein and 4g of fibre made with 100% whole wheat flour
The post Rustic Whole Grain Scones with Cherries appeared first on Desiree Nielsen.
