This is one of those times where just because it’s vegan, doesn’t mean it’s healthy!  Back around Christmas, I made a batch of blueberry scones but didn’t post the recipe.  “Vegan blueberry scones” seems to be a popular keyword search that brings people here, so I knew eventually I’d have to make them again.  This time they’re cherry instead of blueberry (had some cherries that were begging to be used up), but the recipe would be the same with just that one substitution.   Both recipes were based on this recipe.

Cherry Scones
Preheat the oven to 350F.
4 cups flour (I used half whole wheat pastry, half all-purpose)
1 cup sugar
1 tsp salt
2 tsp baking powder
1 cup margarine
1 cup soyogurt (I used Wildwood)
1 tsp vanilla extract
1/4 tsp almond extract
1 EnerG Egg Replacer (1 1/2 tsp powder + 2 Tbs water)
1 cup halved and pitted cherries (or 1 cup blueberries)

In a small bowl, mix the soyogurt, extracts and egg replacer; set aside.  In a large bowl, mix the flour, sugar, salt and baking powder; mix with a whisk.  Cut in (cold) margarine, and mix with hands or a fork.  When dough is looking like lots of big crumbs, add in the wet mixture and mix throughly, kneading briefly.  When completely mixed, spoon the cherries in on top, and gently mix them into the dough with hands.  DO NOT knead more, as you’ll turn the dough pink or grey if you crush the fruit.  Break dough in half, turn it out on the counter or a board, and shape each half into a circle; cut each circle into eighths (like a pizza), and put them onto a greased cookie sheet (you may need 2) without letting them touch each other.  Bake 15 minutes.  If you like, you can add decorator’s sugar to the tops before baking.

Makes 16 pieces, with far more calories and fat than I care to think about.
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