These small batch cherry almond scones are quick, easy, and fun to bake! The scent and flavor of the almond extract paired with the dried cherries mixed throughout are a great combination.

I make scones often, and I really like how this particular batch turned out. The texture is a bit crumbly while still being light and fluffy with a slight crisp when you bite into them.

I’ve learned from the several times making different kinds of scones that the keys to good scones are working quickly so that the butter and liquid remains as cold as possible, gently mixing and shaping the dough, while being careful not to over mix or overwork it, and resting the scones in the freezer prior to baking. 

Ingredients Needed to Make Small Batch Cherry Almond Scones

1. All purpose flour
2. Cane sugar
3. Baking powder
4. Sea salt or pink salt
5. Vegan butter
6. Dried cherries
7. Plant based milk
8. Almond extract
9. Vanilla extract

Yield: 4

Small Batch Cherry Almond Scones

Print

Ingredients

• 1 cup (125g) all-purpose flour
• 2 tbsp (25g) cane sugar
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt or pink salt
• 1/4 cup (59g) vegan butter frozen and grated
• 1/4 cup (40g) dried cherries
• 1/4 cup (75ml) plant based milk (soy, almond, oat, etc.)
• 1 tsp almond extract
• 1/4 tsp vanilla extract

Instructions

In a large mixing bowl, combine flour, sugar, baking powder, and salt.

Using a fork or your fingertips, quickly blend the frozen grated butter into the dry ingredients until it resembles the texture of sand leaving pea sized bits of butter throughout.

Mix in the the dried cherries and create a small well in the middle of the bowl. Set aside.

In a small bowl whisk the vanilla extract and almond extract into the non dairy milk, and slowly pour into the dry ingredients. Mix until a dough forms, being careful not to over mix.

Turn onto a lightly floured surface and quickly but gently form into a ball. Then flatten to a disk shape about 1 inch in thickness, and using a sharp knife or bench scraper, divide into 4 equal parts.

Place scones in the freezer to chill for 15 to 30 minutes

Preheat oven to 400°F (204°C)

Place chilled scones on a parchment paper lined baking sheet

Bake for 20 to 25 minutes or until golden brown. Remove from oven and allow to cool on the baking sheet for 5 minutes. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 141Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 3mgSodium: 487mgCarbohydrates: 27gFiber: 1gSugar: 3gProtein: 4g

The nutrient values provided are calculated estimates. Variations may occur depending on the specific brands and ingredients that you use.