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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.

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

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

Find it online: https://thefamilycooking.com/cherry-almond-scones-with-vegan-buttermilk/