Serves 6
25 min
Cherry Coconut Vegan Scones
Recipe GLPR1df90405e2d778
Delightfully simple vegan scones bursting with tart cherries and tropical coconut flavor. These tender, crumbly treats come together quickly with just a few pantry staples and require no dairy or eggs. Baked until golden at the edges, they're perfect for breakfast, brunch, or a light dessert.
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Ingredients
2 teaspoons baking powder
1 cup pitted and halved fresh or frozen cherries
1.5 ounces shredded unsweetened coconut
3/4 cup plus 1 tablespoon coconut milk
1/2 teaspoon salt
3 tablespoons sugar
2 cups gluten-free all-purpose flour blend (or regular flour)
Additional coconut milk for brushing, as needed
Directions
Position the oven rack to the center level. Heat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and shredded coconut until evenly combined.
Add the halved cherries to the dry mixture and toss gently to coat. Pour in the coconut milk and use your fingertips to bring the ingredients together, mixing until just combined. The dough will be sticky and slightly lumpy. If the mixture seems too dry, add more coconut milk one teaspoon at a time; if too wet, add a touch more flour. Avoid overworking.
Turn the shaggy dough onto a lightly floured surface. Knead very gently two or three times (a simple push-fold motion each time) to bring it together slightly, then shape into a flat disc about 1 inch thick.
Cut the disc into 6 equal triangular wedges. Transfer each scone to the prepared baking sheet, spacing them a couple of inches apart.
Lightly brush the top surface of each scone with a small amount of coconut milk.
Bake for 10 to 15 minutes, until the edges and tops turn light golden brown. Remove from the oven and serve warm.
