Cherry Scones

Scones are a staple on high tea displays and morning tea platters, but they actually make a wonderful snack or dessert no matter the occasion. They're quick and simple to make, and have a crumbly yet soft texture that makes them incredibly satisfying to eat. Simple, no-nonsense and classic.

I like to eat these warm, as they are, or with jam and whipped vegan cream.


  • 450g flour
  • 100g caster sugar
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 60g vegetable shortening
  • 250ml soy milk
  • 70g fresh or thawed frozen cherries, pitted and roughly chopped
  • Vegan butter, melted, as needed
  • Flaked almonds, to taste
  • Demerara sugar, to taste


  • Combine flour, sugar, baking powder, soda and salt in a large bowl.
  • Cut shortening into pieces and add to the flour.
  • Mix with your fingers until the dough resembles rough breadcrumbs.
  • Add milk and mix until smooth.
  • Wrap the dough in baking paper and place in the refrigerator to rest for 30 minutes.
  • Preheat oven to approximately 190 degrees Celsius and set aside a large baking tray.
  • Turn dough onto a floured surface and incorporate cherries, then shape into a thick, round piece.
  • Cut into 8 pieces, or more if you want smaller scones. You can also use a round cutter to create round scones.
  • Brush with melted butter, as needed, then top with almonds and sugar.
  • Place in the oven and bake for 15-20 minutes, depending on the size, turning the tray halfway through.
  • Remove from the oven and serve warm or at room temperature.

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