Sour Cherry Chocolate Scones
I’ve made these scones four times in the last month, so obviously, I had to share the recipe with you here. They're just too good. Soft in the middle, with an irresistible crunchy top, they have the most perfect texture. The sourness of the cherries combined with the sweetness of the chocolate here is wonderful. Sour cherry season is coming to an end, but this recipe is a very good reason to enjoy them one last time before they're gone.
This is my go-to vegan scone recipe and it’s very adaptable, so feel free to use it as a base for any flavour you’d like to experiment with. Sour cherry season is short, but raspberries or other berries would be delicious too.
Notes: - I've made these scones with sifted spelt flour and Organic Red Spring Wheat Flour and they turned out great both times, although I do have a slight preference for the red spring. Your favourite all-purpose flour would certainly work well here too. I haven't tried these with a gluten-free flour blend, so let me know if you do.
- Feel free to use another fruit if sour cherries are not in season. Sweet cherries or raspberries would be great. If using a sweeter fruit, you might want to omit the chocolate.
- This recipe requires frozen coconut oil, so make sure to plan ahead of time (I simply measure out 1/4 cup of coconut oil, place it in a small bowl and let it set completely in the freezer).
Slightly adapted from this recipe.
Sour Cherry Chocolate Scones
ingredients
3 cups sifted spelt flour (or sifted red spring wheat flour or your favourite all-purpose flour)
3 tbsp organic cane sugar (+ 1 tbsp more for topping)
1 tsp baking soda
½ tsp sea salt
¼ cup coconut oil (frozen, see note above)
300 g. sour cherries (or regular cherries or other fruit), pitted and halved
100 g. dark chocolate, chopped (1 bar) - use vegan if needed
¾ cup plant-based yogurt (or regular, unsweetened yogurt) - I used coconut yogurt
¼ cup plant-based milk (oat, almond, cashew, etc.), plus about 1-2 tbsp more for topping
Method
Line a baking sheet with parchment paper (or a silicon mat) and set aside.In a large mixing bowl, mix together the flour, cane sugar, baking soda and sea salt.
Remove the coconut oil from the freezer and chop finely with a sharp knife. Add to the dry ingredients and mix quickly with your hands, breaking up the oil so it resembles the size of small peas.
Combine the yogurt and milk in a small jar and stir well. Create a well in the center of the flour mixture and pour the yogurt and milk mixture. Using a wooden spoon (you might also need to use your hands at this point), mix well until everything is combined. Add the cherries and fold into the dough, along with the chopped dark chocolate. Mix just enough to combine and until a sticky ball of dough forms - be careful not to over knead the dough.
Transfer dough to a well-floured surface and form two balls. Flatten into two 1-inch thick disks. Use a large knife to cut each circle into 6 wedges. Transfer the scones to the baking sheet and put in the freezer to chill for 15 minutes. At this time, preheat the oven to 425 degrees.
After 15 minutes, remove the scones from the freezer, brush the tops with the remaining milk, then sprinkle with a bit of sugar.
Transfer the scones to the oven to bake for 22-25 minutes, or until they are golden brown and a skewer inserted into the center comes out clean. Allow scones to cool slightly before serving. Serve warm.
