The perfect decadent treat for summer! Tender and flaky, these easy (and vegan!) Dark Chocolate Cherry Scones are loaded with fresh juicy cherries and puddles of dark chocolate.
Course Brunch, Dessert
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Two Market Girls
240mL(1 cup) soy milk*
15mL(1 tbsp) apple cider vinegar
7g(1 tbsp) ground flax seeds
30mL(2 tbsp) maple syrup
5mL(1 tsp) vanilla extract
360g(3 cups) all-purpose flour+ more for dusting
12g(1 tbsp) baking powder
3g(½ tsp) baking soda
170g(¾ cup) cold vegan butter
200gsweet cherriespitted and halved
Before you start: Place your scone mixture in the fridge whenever you’re not using. It’s important to keep the dough as cold as possible to ensure you get flaky layers.
Preheat oven to 400F.
To a bowl combine non-dairy milk, apple cider vinegar, ground flax seed, maple syrup, and vanilla extract. Mix and set in the fridge until needed.
In a large bowl combine flour, baking powder, baking soda and salt. Mix until combined.
Add cold vegan butter to flour mixture and using a pastry blender, cut the butter into the flour until the mixture comes together in pea-sized crumbs. Having small chunks of butter in the mixture is what will form the flaky layers.
To the flour/butter mixture, add the milk mixture. Mix until all the flour is incorporated into a dough. You may need to use your hands to gently fold, but don’t handle it too much or your body heat will melt the butter.
Fold in the halved cherries and chopped dark chocolate until evenly distributed throughout the dough.
Flour a clean flat surface and turn out the dough onto it. Sprinkle some flour over top and gently knead 1-2 times and press it into a disk about 1 inch thick. Using a sharp knife cut the disk into pie slices – we opted for 8 total. Place scones on a lined baking sheet.
Bake for 18-20 minutes or until golden brown. Once baked, allow scones to cool about 10 minutes before serving.
*or any other non-dairy milk that has a higher fat content