Ingredients for Cherry Almond Mini Scones Vegan
- All Purpose Flour
- Whole Wheat Pastry Flour
- Coarse sugar for sprinkling (optional)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Sea Salt
- 1/2 cup vegan margarine
- 1/2 cup soymilk (plus 1-2 tablespoons if needed)
- 1 cup chopped cherries
- 1 teaspoon almond extract
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How to Make Cherry Almond Mini Scones Vegan
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper and lightly grease with nonstick spray.
- In a large bowl, sift together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Cut in 1/2 cup vegan margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1/2 cup soymilk, 1 cup chopped cherries, and 1 teaspoon almond extract.
- Gently mix until just combined. Add 1-2 tablespoons more soymilk if needed to form a soft dough. Do not overmix!
- Turn the dough out onto a lightly floured surface.
- Divide the dough in half and gently pat each half into a 3/4-inch thick circle.
- Cut each circle into 6 equal wedges.
- Place the scones onto the prepared baking sheet.
- Brush the tops with a little soymilk and sprinkle with coarse sugar (optional).
- Bake for 15-18 minutes, or until the edges are golden brown and the scones are cooked through.
- Let cool slightly on the baking sheet before serving. Enjoy warm!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
47g
Fat
0g
Carbs
14g
