These vegan cherry scones are so tender and fluffy, bursting with the flavor of juicy fresh cherries. Made with 100% whole wheat flour, coconut yogurt, and chia seeds, these whole-grain scones are healthier than regular scones. This fresh cherry scone recipe is easy to make and perfect for breakfast or afternoon snacks.
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Why You’ll Love This Whole Wheat Scone Recipe
I believe these scones are my ultimate healthy scone recipe! Because I want to start my day with a healthy breakfast option to nourish my body and mind.
These whole-grain scones are made with 100% whole wheat flour. It means 100% of the flour in this recipe is whole wheat flour and no refined all-purpose or pastry flour is used. The 100% whole wheat flour in this baking recipe not only makes scones nutty and delicious but also maximizes the health benefits of whole grains.
You might find some of the whole wheat baked goods dry. But don’t worry! I added coconut yogurt to make these cherry scones tender and moist. Plus chia seeds are added as egg replacement to add extra nutrition and an irresistible crunchy texture.
This recipe is American-style scones made with whole wheat flour. It means these scones are tender, rustic, and crumbly, rather than flaky, light, and tall like British scones. You can enjoy them with butter or jam, but with the mixed cherries and hidden chocolate chunks, they taste amazing just the way they are.
How to Make Vegan Scones
Regular scones are beautifully made with simple ingredients: flour, butter, dairy, eggs, and a leavening agent. You can easily swap some of these ingredients to make vegan, eggless, and dairy-free scones.
Vegan Substitute for Traditional Scone Ingredients
Butter: There are so many dairy-free butter alternatives on the market! Make sure to grab a block of butter, not the spread. I love Miyoko’s Creamery European-style plant milk butter.
Dairy: Some American-style scone recipes call for buttermilk, heavy cream, or sour cream. You can easily swap them with dairy-free cream or make vegan buttermilk by mixing 1 tablespoon of apple cider vinegar or lemon juice with 1 cup of plant milk. For this cherry scone recipe, use coconut yogurt to make moist and tender scones.
Eggs: Flax egg and chia egg are great egg substitutes when you’re avoiding eggs in baking. They don’t leaven dough and create much structure like regular eggs but help bind the ingredients. You can make a flax egg by mixing 1 tablespoon of ground flax seeds with 3 tablespoons of water to replace one egg. Use chia seeds instead of flax seeds to make a chia egg.
Ingredients of Cherry Scones and Alternatives
- Whole Wheat Flour: This scone recipe is made with 100% whole wheat flour to maximize the health benefits of whole grains! I recommend measuring flour with a kitchen scale instead of the measuring cups for the best result.
- Chia Seeds: In eggless recipes, you may have heard “flax eggs” as an egg replacement. You can use chia seeds instead to make chia eggs! While flax eggs work as a smooth golden binder like regular eggs, chia eggs add a crunchy texture which makes these scones much more fun to bite into.
- Coconut Sugar: Adds wholesome sweetness. I recommend measuring with a kitchen scale(this also reduces duty dishes.) When using a measuring cup, pack sugar into a cup for better measuring.
- Baking Powder: Gives a beautiful rise to the cherry scones.
- Coconut Yogurt: Makes scones moist. Use Greek-style thick-consistency ones. I like Culina or Cocojune. You can also use regular Greek yogurt.
- Sea Salt and Vanilla Extract: For the flavor.
- Vegan(or Regular) Unsalted Butter: The colder, the better. Keep it in the fridge or freezer until ready to use.
- Fresh Cherries: Use fresh cherries for this recipe. Fresh cherries won’t release the juice as much as frozen cherries and become tender after baked.
- Chocolate Chips: Use chocolate chips or chop a chocolate bar into chunks. It’s optional but highly recommended!
How to Make Cherry Scones
- Make a chia egg – In a small bowl, whisk together chia seeds and water. Set aside for 5 minutes to thicken.
- Mix the dry ingredients and butter – In a large bowl, whisk together flour, coconut sugar, baking powder, and sea salt. Add cubed butter to the mixture and work the butter into the flour until combined and crumbly. The crumbled butter is about the size of a pea to rice. It can be unevenly crumbly. You can use your fingers, pastry cutter, or two forks for this process.
Then, gently stir in cherries and chocolate. Refrigerate while preparing the wet mixture.
- Stir in the wet – In another small bowl, mix the chia egg, yogurt, and vanilla.
Remove the flour mixture from the fridge and add the yogurt mixture to the flour mixture. Mix with a spatula or fork.
- Shape – Transfer the dough onto the work surface. Press the dough into a 1-inch thick 7-inch wide round. Use a knife or a bench scraper to cut the dough into 8 triangles. Freeze the dough for 30 minutes to prevent the scones from spreading too much. Preheat the oven to 425°F and line a baking sheet with parchment paper while freezing them.
- Bake – Remove scones from the freezer and transfer them to the prepared baking sheet. Place scones 2-3 inches apart from each other. Bake for 20-25 minutes until golden brown on the edge.
No need to brush milk or cream on on top before baking, as whole wheat scones naturally have a dark color after being baked. But if you wish to sprinkle some coarse sugar on the surface, brush plant milk then sprinkle some sugar over it.
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Healthy Cherry Scones with Whole Wheat Flour(Eggless and Vegan)
Ingredients
- 1 Tablespoon chia seeds
- 3 Tablespoons water
- 2 cups whole wheat flour(250g)
- ⅓ packed cup coconut sugar(64g)
- 1 Tablespoon baking powder
- ¼ teaspoon sea salt
- 8 Tablespoons cold vegan or regular unsalted butter cut into cubes
- 1 cup fresh cherries pitted and quartered
- ½ cup chocolate chips or chopped chocolate optional
- ¾ cup plus 2 Tablespoons coconut yogurt Use Greek style thick ones.
- 1 teaspoon vanilla extract
Instructions
- Make the chia egg: In a small bowl, whisk together chia seeds and water. Set aside for 5 minutes to thicken.
- Mix the dry and butter: In a large bowl, mix flour, coconut sugar, baking powder, and sea salt. Add butter to the mixture and use your fingers or pastry cutter to work the butter into the flour until combined and crumbly. Stir in cherries and chocolate. Refrigerate while preparing the wet mixture.
- Stir in the wet: In another small bowl, mix the chia mixture, yogurt, and vanilla. Add it to the flour mixture and mix with a spatula or fork.
- Shape: Transfer the dough onto the work surface. Press the dough into a 1-inch thick 7-inch wide round. Use a knife or bench scraper to cut the dough into 8 triangles. Freeze for 30 minutes.
- Meanwhile, preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Bake: Remove scones from the freezer and transfer them to the prepared baking sheet. Place scones 2-3 inches apart from each other. Bake for 20-25 minutes until golden brown on the edge.
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