I adopted this recipe from the book Vegan With a Vengence by Isa Moskowitz. She provides a basic scones recipe but I thought cherry-almond would be a good twist. Also, I increased the sugar b/c I could not taste it in the first batch I made.
Cherry Almond Scones
Makes 16 scones
3 cups all-purpose flour
2 tablespoons baking powder
1/3 to 1/2 cup sugar (the book calls for 1/4 cup, which to me was too little, so adjust to taste) plus 1 teaspoon for sprinkling the tops
1/4 teaspoon salt
1/3 cup canola oil
1 and 1/4 cup of soy milk or rice milk
2 teaspoons apple cider vinegar
1/2 cup chopped cherries (I used frozen--defrosted them first and chopped them up in a food processor
1 teaspoon almond extract
1/2 cup finely chopped almonds (I grinded them in the food processor)
Preheat oven to 400F. Lightly grease a cookie sheet. In a small bowl combine the apple cider vinegar to the rice or soy milk and set aside.
In a large mixing bowl, sift together the flour, baking powder, sugar, salt, and almonds. Add the oil, soured soy or rice milk, almond extract, and cherries. Mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that is okay.
Drop by 1/4 cupfuls onto the lightly greased cookie sheet and pat the tops just a bit to round them out; sprinkle with a bit of sugar. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on top.