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Chocolate Cherry Almond Scones (Vegan+GF)

These scones combine the perfect balance of flavors and textures for a perfect tea time or morning treat.

Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 scones

Ingredients

Scones

  • 3 cups almond flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup coconut cream
  • 1/4 cup pure maple syrup
  • 1 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 teaspoons apple cider vinegar
  • 100 g about 2/3 cup dairy-free semi-sweet dark chocolate roughly chopped (or chocolate chips)
  • 1/2 cup slivered almonds (plus additional for topping)
  • 1/2 cup dried cherries

Glaze:

  • 3 cups powdered sugar
  • 2 tablespoons almond milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325 degrees F (190 C) and line 2 baking sheets with parchment or silicone mats.

  2. Add almond flour, baking powder, salt, chocolate chips, cherries, and almonds to a large mixing bowl and mix well until you have a course, crumbly mixture.
  3. Add the maple syrup, vinegar, coconut milk, and extracts to a small bowl and stir to combine, then pour into dry ingredients and fold together with a rubber spatula just until it comes together.

  4. Scrape dough onto a lightly dusted with arrowroot starch or cornstarch. With well dusted hands because the dough will be a bit wet, flatten into a circular disc shape, about an inch high. Do your best to handle the dough as little as possible in order to keep it cold. (If you're having trouble with handling it you can chill it for about 30 minutes in the fridge or even the freezer to make it easier to work with.)

  5. Make 4 cuts, straight, across, and diagonally, in the circle so that you have 8 equal triangles (see photos) Separate them and place each triangle about 2 inches apart on prepared pan.

  6. Bake for 30 - 35 minutes or until edges start to turn golden brown. Remove from oven and allow to cool completely.

  7. While the scones are cooling, whisk all ingredients together for the glaze until smooth. When they're completely cool, drizzle with glaze.