Vegan Marzipan Cherry Scones
Vegan marzipan cherry scones – these delicious scones are light, moist, quick and easy to make and are filled with chunks of marzipan and glacé cherries. They are wonderful as part of an afternoon tea, for an indulgent breakfast, or as a snack at any time of day. They also freeze really well!
Servings 12 scones
Ingredients
- 200 g (7 oz) marzipan cut into 1cm dice
- 450 g (3 + ⅔ cups) plain (all-purpose) flour
- 2 level Tbsp baking powder
- 100 g (3 ½ oz) vegan block butter cold and diced
- 65 g (⅓ cup) caster (superfine) or granulated sugar
- 150 g (5 ⅓ oz) glace cherries quartered
- 2 tsp vanilla extract
- about 275 ml (1 cup + 2 Tbsp) unsweetened non-dairy milk (soy is best) cold
- a little extra milk for brushing
- demarera sugar for sprinkling
Instructions
- Spread the diced marzipan out on a baking sheet and place it in the freezer for about 15 minutes until firm.
- Meanwhile, heat the oven to 220°C/200°C fan/425°F/gas mark 7 and line two baking sheets with baking parchment.
- Mix together the flour and baking powder in a large bowl until extremely well combined. Add the butter and rub it in with your fingertips until it resembles fine breadcrumbs and no lumps of butter remain.
- Stir in the sugar then the marzipan and cherries.
- Add the vanilla extract and most of the milk. Stir to form a soft dough, adding the rest of the milk as needed. The dough should be soft and sticky but not wet. Be careful not to overwork it as that will make your scones tough.
- Divide the dough into two equal pieces and shape each one into a rough ball.
- On a floured surface, pat each ball of dough out into a round about 4cm / 1 ½ inches thick.
- Use a sharp knife dipped in flour to slice each round into six triangles. Place them well spaced apart on the prepared baking sheets.
- Brush the tops of the scones with milk, try not to let it drip down the sides. Sprinkle them with a little demarera sugar.
- Bake the scones for 15-18 minutes until they are golden brown and firm to the touch.
- Transfer the scones to a wire rack to cool. Serve fresh.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. A gram is always a gram, but a cup won’t always measure out the same amount.
- See post above for details, tips, substitutions and freezing instructions.