Scones are very popular at the moment and we understand that. These are super easy to make. They can be made as fine or coarse to suit you or your childrens likings. The whole cherry idea turned was conceived a sunday morning I wanted to surprise the kids with blueberry scones. As I was about to pour the blueberries into the dough, I saw (fortunately at the last minute) that half of them had molded! Luckily there were some cherries in the freezer I could use instead. You can use whatever berries you like, or just let them out of the recipe completely. Scones are nice anyway!
Ingredients for 16 healthy scones with whole cherries:
- 375 grams of wheat flour, possibly sieved speltflour (which I used)
- 2 tablespoons baking powder
- 1 cup of plant milk (I used oat milk, but everything works)
- 150 grams of vegan butter in cubes
- 1-2 tablespoons of coconut sugar (or other sugar, I prefer to use coconut sugar for the most part)
- About. 150-200 grams of frozen berries, I used cherries this time
This is how you do it:
- Preheat oven to 350 degrees. Dress a baking tray with baking paper.
- Find your food processor (can also be done by hand). Add flour, baking powder, butter cubes and plant milk. Run to a nice puff pastry, it won’t take long. Fold in the berries and place the dough on the paper-baked baking sheet. Make a round slightly flat cake and use a sharp knife to divide it into 16 pieces of cake, or 8 if you want the larger ones. Sprinkle over the sugar.
- Put the “cake” in the oven for approx. 40 minutes. With fresh berries, it may take less time, so make sure they are not burnt. My cherries were frozen so I had to fry it for quite a while. You can see when it’s done, it starts to get a little golden on the outside.
- Allow to cool slightly and serve with fresh berries and vegan butter. You can also serve this as an ice cream or cream dessert.