Capturing the flavors of summer with these lemon cherry elderflower scones! They’re warm, buttery, sweet, and vegan. Served with a cup of freshly brewed coffee and you have a morning done right.
When I set out on this recipe, I didn’t expect to end up making scones. Originally, I wanted to make egg-less lemon elderflower whoopee pies with a cherry mascarpone filling. Sadly, I added too much elderflower liqueur into the batter and they came out flat and sad. Back to the drawing board! For my second attempt, I wanted to utilize the beauty of the fresh Rainier cherries. I was back and forth between mini Bundt cakes or scones, but eventually, I decided to make scones. I made a variation of these scones a long while back, but they never made it to the blog because I didn’t like the way the photos turned out (typical me!). But I am happy to say I have taken photos I am happy with and I’m so excited to share the recipe with all of you!
Lemon Cherry Elderflower Scones (Vegan)
Scone recipe adapted from Martha Stewart
For the scones
1 flax egg* (1 tablespoon flax seed meal + 2 ½ tablespoons water)
2 cups all-purpose flour
½ cup cake flour
3 tablespoons organic cane sugar
2 ½ teaspoons baking powder
¾ teaspoon salt
Zest of one lemon
1/2 cup unsalted vegan butter, chilled and cubed
1 cup Rainier cherries, pitted and sliced
½ cup plain dairy-free yogurt (I used soy yogurt)
2 tablespoons elderflower liqueur
1 teaspoon lemon juice
½ teaspoon vanilla extract
Vegan egg wash (2 tablespoons almond milk + 1 teaspoon light agave nectar)
For the glaze
1 cup confectioners’ sugar
¼ cup cherry simple syrup
½ teaspoon vanilla extract
For the scones. Preheat the oven to 375 F. Line a baking sheet with parchment paper and set aside. In a small bowl, stir together the flax seed meal and water until combined and allow to sit at room temperature for five minutes or so until the mixture has congealed and the flax has soaked up the majority of the water.
In a large mixing bowl, whisk together the flours, sugar, baking powder, salt, and lemon zest. Cut in the butter with a pastry cutter or rub the cubes in between your fingers, just until the mixture has the texture of coarse meal. Then stir in the prepared cherries.
In a separate bowl, whisk together the yogurt, elderflower liqueur, lemon juice, and vanilla until combined.
*Note: If you are not wanting to use the elderflower, simply substitute 2 tablespoons of almond milk in its place.
Add the yogurt mixture and the prepared flax egg into the flour/butter mixture and stir with a wooden spoon until the dough begins coming together and a small amount of flour remains in the bowl.
Turn the dough out onto a lightly floured surface and gently knead once or two just to incorporate the flour. The trick is to work with this dough as little as possible so it doesn’t become tough. Pat the dough into a 1-inch-thick circle and, using a sharp chef’s knife, cut into 8 or 12 wedges. Transfer wedges to the prepared baking sheet.
In a small bowl, whisk together the almond milk and agave nectar to create an egg-free egg wash. Brush the wash over each scone and sprinkle a pinch of sugar over each. Bake for 22 minutes or until puffy and golden brown. Transfer scone to a wire rack to cool before icing.
For the glaze. In a medium mixing bowl, whisk together the confectioners’ sugar, cherry simple syrup and vanilla extract. Drizzle over each slightly cooled scone and serve immediately.