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 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 8Scones
Author Klaraslife
Ingredients
250gof flourplus more
2tspof baking powder
pinchof salt
115gunsalted buttercold
140mloat milk
1tbspapple cider vinegar
1tspvanilla extract
100gof sugar
100gof sour cherriesin a jar
40galmondssliced
Cherry Icing
140gof powdered sugar
2tbspabout 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.