Cherry Scones

cooking Time

serves

preparation Time

Scones are a staple on high tea displays and morning tea platters, but they actually make a wonderful snack or dessert no matter the occasion. They're quick and simple to make, and have a crumbly yet soft texture that makes them incredibly satisfying to eat. Simple, no-nonsense and classic.

I like to eat these warm, as they are, or with jam and whipped vegan cream.

Ingredients

450g flour
100g caster sugar
2 tsp baking powder
1/4 tsp bicarbonate of soda
1/4 tsp salt
60g vegetable shortening
250ml soy milk
70g fresh or thawed frozen cherries, pitted and roughly chopped
Vegan butter, melted, as needed
Flaked almonds, to taste
Demerara sugar, to taste

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Instructions

Combine flour, sugar, baking powder, soda and salt in a large bowl.
Cut shortening into pieces and add to the flour.
Mix with your fingers until the dough resembles rough breadcrumbs.
Add milk and mix until smooth.
Wrap the dough in baking paper and place in the refrigerator to rest for 30 minutes.
Preheat oven to approximately 190 degrees Celsius and set aside a large baking tray.
Turn dough onto a floured surface and incorporate cherries, then shape into a thick, round piece.
Cut into 8 pieces, or more if you want smaller scones. You can also use a round cutter to create round scones.
Brush with melted butter, as needed, then top with almonds and sugar.
Place in the oven and bake for 15-20 minutes, depending on the size, turning the tray halfway through.
Remove from the oven and serve warm or at room temperature.

Cherry Scones

Ingredients

Instructions

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