Rustic Whole Grain Scones with Cherries
These ridiculously easy, naturally vegan scones are ready in just a half hour. Bursting with cherries (use fresh OR frozen!) and scented with cardamom, they’re a nourishing brunch time treat.
Ingredients
- 2 cups whole wheat flour you can also use spelt, all purpose or a mix of both!
- ⅓ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon cardamom
- ½ teaspoon salt
- ½ cup cold butter I use Earth Balance sticks
- 1 cup pitted fresh or frozen cherries halved or quartered if large
- ½ cup soy milk or your favourite milk
Instructions
- Preheat oven to 400℉ (205℃) and prepare a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cardamom.
- Get the butter out of the fridge, cut it into little cubes and add to the flour mixture. I like to work it with a fork first, to minimize the heat from my hands, then I get in there with my fingers until the mixture looks like crumbly sand. You could also use a pastry cutter tool if you have one!
- Add the milk, give it a bit of a stir, then mix in the cherries. I like to use my hands to work them evenly into the dough and flatten it to a disk, about 1 inch (2.5cm) high and 7 inches (17.5cm) across.
- Place the disk on the baking sheet and cut into 6 equal wedges. Carefully space the wedges out on the baking sheet for air circulation and pop into the oven.
- Dough look too wet? This can happen with super juicy cherries...just pop the disk in the fridge for 10 minutes and it will be firm enough to bake.
- Bake for 15-18 minutes, until tops are golden brown at the edges and firm and dry to the touch. Let cool on the baking sheet on a wire rack. Store uncovered on the counter for 48 hours.
Notes
Want to add a little something? You could easily add 1/4 cup of chocolate chips, chopped hazelnuts or sliced/slivered almonds with the cherries.
Nutrition Note: each scone contains about 7g of protein and 4g of fibre made with 100% whole wheat flour