Cherry Almond Scones with vegan buttermilk

This post is also available in german/deutschWhat do you do on an Easter Monday morning in the kitchen. Exactly I´m baking delicious Cherry Almond Scones. Already the whole time these sweet parts are in my head.

The scones are actually quite easy and the baking time is just 20-30 minutes. Top. To know, the Scone dough is a bit sticky and you don´t have to stir or knead it for long.Cherry almond  scone tips. For crispy and shiny scones

• handling the dough as little as possible. I prefer to make scones by hand, not in the food processor.
• Over-handling the dough will cause the cherries to break, making your dough much too wet. Always handle with care.
• Use very cold butter to get that crumbly, crisp texture on the edges.
• Refrigerate the scone dough for 15 minutes before baking. The scones don’t spread out too much in the oven and so they keep that crumbly-edge texture,
• Cold scone dough = successful scone dough.
• Shaggy looking scone dough = gorgeous scone dough.
• A brush of buttermilk makes your scones shimmery and even more crusty on top.

You can use any kind of shapes, but I love this simply way to make my scones. Because it´s so easy and fast just grab a sharp knife and slice. And with this shape, there isn’t any rolling– which could lead to over-handling the dough

 
Cherry almond scones
250 g of flour, plus more
2 tsp of baking soda
pinch of salt
115g unsalted butter, cold
140 ml oat milk
1 tbsp of apple cider vinegar
1 tsp vanilla extract
100 g of sugar
100 g of sour cherries (in a jar)
40 g of planed almonds
Cherry Icing
140 g of powdered sugar
2 tbsp (about 15 ml) cherry juice

Preheat the oven to 180 ° C.
Drain the cherries well. Safe 1 tbsp of juice.
Mix milk with apple cider vinegar and let it steep for 10 minutes. So you get “buttermilk”. Take 1 tbsp and set aside for later.
Mix flour, sugar, salt and baking powder.
Cut the butter into pieces and add to the flour mixture.
Knead with your hands into a crumbly dough or place in a food processor and pulse.
Add vanilla to the milk and drizzle over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the cherries. Don´t overwork the dough. Dough will be a little wet.
With well floured hands, put the sticky dough into a ball shape on a floured work surface. Press the dough ball flat. Cut 4 times with a sharp knife to make 8 pieces. Place the scones at least 5 cm away from the prepared baking sheet. Brush the cherry scones with buttermilk and sprinkle with almonds.
Or you put the ball on a baking tray, press it flat and cut it. Sprinkle with buttermilk and almonds. Bake golden for 20-30 minutes.
Have you left the scones in a circle. While still warm, replace the interfaces and let cool completely.
Cherry Icing
Mix icing sugar with cherry juice and pour over the cooled scones.

If you try this cherry almond scones or one of my other recipes, please leave us a comment how you liked it. And if you take a picture of your meal to share it on Instagram, please don´t forget to tag @klaraslife and use the hashtag #klaraslife

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Cherry almond scones

Juicy and vegan cherry almond scones with vegan buttermilk and fruity cherry icing. Ready in one hour to eat.

Course baking

Cuisine breakfast

Keyword scones

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8 Scones

Author Klaraslife

Ingredients

• 250 g of flour plus more
• 2 tsp of baking powder
• pinch of salt
• 115 g unsalted butter cold
• 140 ml oat milk
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 100 g of sugar
• 100 g of sour cherries in a jar
• 40 g almonds sliced

Cherry Icing

• 140 g of powdered sugar
• 2 tbsp about 15 ml cherry juice

Instructions

• Preheat the oven to 180 ° C.
• Drain the sour cherries well. Safe 1 tbsp of juice.
• Mix milk with apple cider vinegar and let it rest for 10 minutes. So you get "buttermilk". Take 1 tbsp and set aside for brushing.
• Mix flour, sugar, salt and baking powder.
• Cut the butter into pieces and add to the flour mixture.
• Knead with your hands into a crumbly dough or place in a food processor and pulse. Add vanilla to the milk and drizzle over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. 
• Slowly and gently fold in the sour cherries. Don´t overwork the dough. Dough will be a little wet. With well floured hands, put the sticky dough into a ball shape on a floured work surface. Press the dough ball flat.
  
• Cut 4 times with a sharp knife to make 8 pieces. Place the scones at least 5 cm away from the prepared baking sheet. Brush the cherry scones with buttermilk and sprinkle with almonds.

Or

• you put the ball on a baking tray, press it flat and cut it. Sprinkle with buttermilk and almonds. Bake golden for 20-30 minutes.
• Have you left the scones in a circle. While still warm, replace the interfaces and let cool completely.

Cherry Icing

• Mix icing sugar with cherry juice and pour over the cooled scones.

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