Cherry Almond Scones with Vegan Buttermilk

Why You’ll Love This Recipe

These scones strike the perfect balance between sweet and nutty, with bursts of cherry and the richness of almond in every bite. The vegan buttermilk helps achieve that classic scone texture—crumbly on the outside and soft inside—without any animal products. They’re easy to make, freezer-friendly, and pair beautifully with tea or coffee. Plus, they look as good as they taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Cold vegan butter or coconut oil
• Fresh or frozen cherries, chopped
• Slivered or sliced almonds
• Almond extract
• Plant-based milk (such as almond, soy, or oat)
• Apple cider vinegar or lemon juice (to make vegan buttermilk)
• Optional: coarse sugar for topping

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the plant-based milk with vinegar or lemon juice. Let sit for 5–10 minutes to curdle and create vegan buttermilk.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
4. Cut in the cold vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Add the chopped cherries and slivered almonds, tossing to coat in the flour mixture.
6. Pour in the vegan buttermilk and almond extract. Stir gently until a shaggy dough forms—do not overmix.
7. Turn the dough out onto a floured surface and shape it into a disc about 1 inch thick.
8. Cut into 8 wedges and transfer to the prepared baking sheet.
9. Optional: Brush tops with a bit of plant milk and sprinkle with coarse sugar for a golden, crunchy finish.
10. Bake for 18–22 minutes, or until golden brown.
11. Let cool slightly before serving.

Servings and timing

This recipe makes 8 scones and takes about 15 minutes to prepare, with a baking time of 18–22 minutes. Total time: approximately 35–40 minutes.

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend to make the scones gluten-free.
• Chocolate Cherry Scones: Add vegan chocolate chips for an indulgent twist.
• Dried Fruit: Use dried cherries if fresh or frozen aren’t available.
• Coconut Touch: Add shredded coconut for tropical flair.
• Extra Almond Flavor: Top with sliced almonds and a light almond glaze after baking.

Storage/Reheating

Store cooled scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm in a 300°F oven for 5–7 minutes or microwave for 20–30 seconds. Scones can also be frozen for up to 2 months—thaw and reheat before serving.

FAQs

Can I use canned cherries?

Yes, but drain and pat them dry thoroughly to avoid adding excess moisture to the dough.

What’s the best vegan butter to use?

Any plant-based stick butter works well. Avoid soft tub varieties as they may make the dough too wet.

Can I make these scones ahead of time?

Yes, you can prepare and shape the dough, then refrigerate or freeze the scones until ready to bake.

What’s the purpose of vegan buttermilk?

Vegan buttermilk adds acidity to help activate the baking soda and create a lighter, tender crumb.

Can I skip the almonds?

Yes, but they add a great texture and flavor. You can substitute with another nut or omit entirely.

Why did my scones spread too much?

The dough may have been too warm or too wet. Use cold ingredients and handle the dough minimally.

Can I use almond flour?

Not for the whole recipe—it lacks the structure needed. Use all-purpose or a gluten-free blend instead.

How do I prevent the scones from drying out?

Don’t overbake, and store them properly in an airtight container once cooled.

Can I glaze these scones?

Yes, a simple glaze of powdered sugar and almond milk drizzled on top adds extra sweetness.

Are these scones freezer-friendly?

Absolutely. Freeze baked or unbaked scones and bake or reheat as needed.

Conclusion

Cherry Almond Scones with Vegan Buttermilk are a delightful and easy way to enjoy a plant-based take on a bakery classic. With their tender texture, sweet-tart cherry flavor, and nutty almond crunch, they’re sure to become a favorite in your vegan baking rotation. Enjoy them fresh from the oven, warm with a cup of tea, or pack them up for a wholesome snack on the go.

Cherry Almond Scones with Vegan Buttermilk

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Cherry Almond Scones with Vegan Buttermilk are tender, flaky plant-based scones filled with juicy cherries and crunchy almonds, made without dairy or eggs for a wholesome and satisfying treat.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup granulated sugar
• 1/2 cup cold vegan butter or solid coconut oil
• 3/4 cup chopped fresh or frozen cherries
• 1/3 cup slivered or sliced almonds
• 1/2 tsp almond extract
• 3/4 cup plant-based milk (almond, soy, oat, etc.)
• 1 tbsp apple cider vinegar or lemon juice
• Optional: plant-based milk and coarse sugar for topping

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine plant-based milk and vinegar or lemon juice to make vegan buttermilk. Let sit for 5–10 minutes.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
4. Cut in cold vegan butter or coconut oil using a pastry cutter or fork until mixture resembles coarse crumbs.
5. Add chopped cherries and slivered almonds. Toss to coat evenly in flour mixture.
6. Pour in vegan buttermilk and almond extract. Stir gently just until a shaggy dough forms—do not overmix.
7. Turn dough onto a floured surface and shape into a disc about 1 inch thick.
8. Cut into 8 wedges and transfer to the prepared baking sheet.
9. Optional: brush tops with plant milk and sprinkle with coarse sugar.
10. Bake for 18–22 minutes or until golden brown.
11. Let scones cool slightly before serving.

Notes

• Use cold ingredients to ensure flaky texture.
• Do not overmix the dough to avoid tough scones.
• Freeze unbaked scones and bake directly from frozen, adding a few minutes to baking time.
• Try a simple glaze with powdered sugar and almond milk for extra sweetness.

Nutrition

• Serving Size: 1 scone
• Calories: 240
• Sugar: 9g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg