Menu

Rainy Day Comfort: Maple Scones with Cherries & Chocolate Chunks

  • Plates of Scones with Tea
  • Plate of Scones with Jam
  • Details
  • 5 Comments
  • Related Items
LoadingAdd to favorites

Plate of Scones with JamYesterday was cold and gray and wet.  Perfect for a day in the kitchen.  I’ve been craving scones – they are so cozy and comforting – but they pose a challenge due to the fat/butter content.  A scone’s flaky-tenderness owes its very existence to fat.  But being a low-fat, low-sugar vegan doesn’t mean giving up these treats.  I took a recipe for Brown Sugar Scones from King Arthur Flour and changed up the flavors – and reduced the fat content by half – by using prune puree.  The original called for raisins and walnuts, but I wasn’t having any of that.  Chocolate and cherries sounded much better to me.  I added maple and vanilla extracts for additional flavor.  The smell when baking is out of this world.  The scones bake up tender inside with a crisp exterior and look (and taste) lovely nestled up to a steaming cup of Earl Grey.

Maple Scones with Cherries & Chocolate Chunks
Makes ~15 2″ Scones

Plates of Scones with Tea1 1/2 cups white whole wheat flour
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup maple sugar
1 tbsp. cinnamon
1/4 cup vegan butter
1/4 cup prune puree
3/4 cup “buttermilk” (add 1 tsp. apple cider vinegar to soy milk and let sit for a few minutes)
1 tsp. vanilla extract
1 tsp. maple extract (optional)
1/2 cup dried tart cherries, roughly chopped
2 oz. vegan semi-sweet chocolate chunks
soy milk, for brushing tops of scones, if desired

Preheat oven to 400F and line 2 baking sheets with parchment paper.

In a large bowl, mix together the flours, baking powder, baking soda, salt, maple sugar and cinnamon.  Work the vegan butter in using a fork, to form a coarse meal.  Set aside.

In a medium-sized bowl, combine the prune puree, “buttermilk,” vanilla and maple extracts and pour into the flour mixture.  Add the cherries and chocolate chunks.  Stir until just combined adding small amounts of soy milk if needed.

On a lightly floured surface roll or pat out the dough until 1″ thick.  Cut into rounds using a 2″ cookie cutter and transfer the scones to the baking sheets.  Gather up the “scraps” and make scones until all of the dough is used.  Chill the scones in the freezer for 15 minutes.

When ready, brush the tops of the scones with soy milk, if using.  Bake for 20-22 minutes or until browned on top.  Cool on wire rack until ready to serve.

Print Friendly
  1. How To Make Best Breakfast Cookie « « Good Breakfast RecipesGood Breakfast Recipes says:

    […] cookie jar is empty6A Cookies: Oatmeal, Dark Chocolate, Pear (or Cranberry) and Walnut CookiesRainy Day Comfort: Maple Scones with Cherries & Chocolate Chunks /* */ #head { background: transparent url( […]

  2. Sophie33 says:

    Waw! Your scones look utterly delicious! A real delight!

  3. vegancharlie says:

    yep…once again supposed to be looking at breads but ending up on goodies! I need to get some dried cherries! I love this!! lol

Fill in the Blank:

7 Days of Salad. Day 4: Sweet Potato, Black Bean & Couscous with Sweet Lime-Ginger Dressing

Add to favoritesPantry stapes combined with a few fresh ingredients…I usually have a sweet potato or two kicking around in the pantry and couscous and cans of black beans always.  Same for edamame in the …

Print Friendly
Carrot Walnut Bread An Unrefined Vegan

Carrot Walnut Bread (or how to use the pulp from your juicer)

Add to favoritesI did it!  I actually made a recipe that I pinned to one of my Pinterest boards!  Based on a non-vegan recipe by Try Anything Once my version uses whole wheat flour, chia instead of …

Print Friendly
Slices of Lemony Tofu

Building Block Recipe: Lemony Baked Tofu

Add to favoritesInspired by my blogging buddy, Susmitha at Veganosaurus, I signed up for a How Do account about a year or so ago.  Susmitha has a great voice and her How Dos are cute, …

Print Friendly

Tale of Two Tortilla Soups

Add to favoritesThis is a hybrid, a Frankensoup of two delicious, hearty recipes: one a quick version easily put together with a few pantry items; the other an all-day, slow-cooker affair.  I often turn to …

Print Friendly

Cinnamon Raisin Swirl Flatbread Sandwiches w/ Chocolate Cheez & Caramelized Bananas

Add to favoritesThese flatbreads are based on a recipe for Spiced Pumpkin Flatbreads that I shared earlier this month.  It occurred to me that a cinnamony-sweet version would be just the thing for a brunch, …

Print Friendly
%d bloggers like this: