Fresh Cherry Scones

Fresh Cherry Scones

Guys, I love breakfast. It is my FAVORITE meal of the day. I love it sweet, savory, salty, sticky, soupy - any which way, I'm here for it! I'm also a HUGE fan of fresh cherries. As soon as they're  in season I make my way to my farmer's markets and buy them up by the slightly overpriced pound. It's my favorite time of the year! So I combined my favorite meal with my favorite season and got these sweet, delicate, delicious beauties! 

They're light and sweet but full of flavor and just the right amount of 'scone dry' - perfect alongside a glass of milk or a cup of tea. I kept them lower sugar and you can keep them even lower in sugar by skipping the maple drizzle altogether - your choice! Best of all, this scone recipe is super versatile so you can mix it up by adding in different fruits or flours and will always have success. I love it! I've thrown in raspberries, blueberries, even peaches, and they always come out totally brunch- and instagram- worthy.

If you love a good scone (and who doesn't?) then this recipe is for you. Just the right amount of moist and 'scone' dry, they whip up super easily and are easily made when you're ready to eat them but also last well overnight so you can bake ahead and sleep in before brunch, no stress. What're we doing still chatting? You've got some baking to do, babes!

INGREDIENTS
Cherry Scones
2 cups AP or whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon ginger
1/2 teaspoon salt
6 tablespoons cold (vegan) butter
3/4 cup mashed banana or 2 eggs
1/4 cup almond milk
2 tablespoons maple syrup
1 teaspoon vanilla
1 heaping cup pitted and chopped fresh cherries
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Glaze
1/4 cup maple syrup (OPTIONAL - or check out our other scones glaze recipes below)

DIRECTIONS
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.

To make the scones, in a large mixing bowl, whisk together the flour, baking powder, ginger and salt. Using a pastry cutter or fork, cut in the cold vegan butter until small crumbs form. Pour in the mashed banana (or eggs), almond milk, maple syrup and vanilla and stir together with wooden spoon until a sticky dough forms. Fold in the fruit gently.

Turn the dough onto a lightly floured surface and form a 1-inch thick disk. Cut the disk into 8 equal scone wedges, like a pizza. Place the scones on the prepared baking sheet and bake for 14-16 minutes, until golden.

Place the scones on a wire rack to cool. While they cool, prepare the maple glaze by beating the maple syrup until it begins to aerate and get a little creamy. Drizzle the glaze over completely cooled scones and enjoy! 

NOTES
Makes 8 scones.

Leftovers save well sealed in an airtight container on the counter for up to 3 days. Longer than that, save frozen and heat in the toaster oven when ready to enjoy.

Check out other scone recipes here: Vanilla Glazed Matcha Scones, Mini Chocolate Chunk Scones.

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