Serves 6
25 min
Cherry Coconut Vegan Scones
Recipe GLPRe4937850603e8d
Tender, naturally sweet scones studded with bright cherries and shredded coconut, made entirely plant-based. These golden, crumbly treats come together quickly and are perfect warm from the oven for breakfast, brunch, or a simple dessert.
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Ingredients
1 1/2 cups gluten-free all-purpose flour blend with xanthan gum
2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
1.5 ounces shredded coconut
1 cup fresh pitted and halved cherries
3/4 cup + 1 tablespoon unsweetened coconut milk
1 tablespoon Additional coconut milk for brushing (about 1 tablespoon)
Directions
Position oven rack to center and preheat to 425°F (218°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free flour, baking powder, sugar, salt, and shredded coconut until evenly combined.
Gently fold the halved cherries into the dry mixture with a spatula. Pour in 3/4 cup + 1 tablespoon of coconut milk and stir with your hands until the dough just comes together into a shaggy, sticky mass. If the mixture seems too dry, add a touch more coconut milk; if too wet, dust with a small amount of flour—adjust one teaspoon at a time.
Turn the dough onto a lightly floured work surface. Knead gently twice—just push, pull, and fold to bring it together, then stop.
Gently pat the dough into a disc about 1 inch thick. Using a sharp knife, cut the disc into 6 equal triangular wedges. Transfer each wedge to the prepared baking sheet, spacing them slightly apart.
Lightly brush the top of each scone with a small amount of additional coconut milk.
Bake for 10–15 minutes until the scone edges are light golden brown. Remove from oven and serve warm.
