Vegan cherry crème fraîche scones

Here's a vegan cherry scones recipe that you must try by Sarah Hardy from her wonderful recipe book, Vegan Cakes...

I’ve always had a thing for the lurid colour of maraschino cherries and their syrupy sweet almond flavour. But if you’re not a maraschino cherry enthusiast like I am you can leave them out of this recipe and it will still work just fine.

Vegan Cakes cover

This recipe is from Vegan Cakes by Sarah Hardy, Quadrille Publishing Ltd. Indulgent and show-stopping, Vegan Cakes is the place where traditional baking rules are thrown out of the window, proving you don’t need dairy and eggs to create baking wonders. If you love this recipe you can get the book from our online shop WITH an automatic 10% off just for being you, PLUS free UK P+P! 

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  • 450g (1lb) self-raising flour, plus extra for dusting
  • ½ tsp salt
  • 100g (3½oz) vegan butter, cubed
  • 95g (½ cup) caster (superfine) sugar
  • 265ml (9fl oz) vegan crème fraîche (I use Oatly)
  • ½ tsp apple cider vinegar
  • 2 tsp vanilla extract
  • 100g (3½oz) maraschino cherries, thoroughly drained and roughly chopped

For the glaze

  • 2 tbsp oat milk
  • 1 tbsp golden (corn) syrup


Preheat the oven to 220°C/425°F/Gas 8 and line two baking sheets with parchment paper.
Put the flour, salt, cubed butter and sugar into the bowl of a stand mixer fitted with the paddle attachment and beat on a medium speed until the mixture forms a very fine breadcrumb texture. Alternatively, rub the butter into the dry ingredients using your fingertips until you’ve achieved this breadcrumb texture.
In a separate bowl mix the crème fraîche, apple cider vinegar and vanilla.
With the mixer on low (or using a wooden spoon), slowly pour the wet ingredients into the dry and beat until just combined. Scrape down the sides of the bowl, then add the chopped cherries and beat once more until cherries are evenly dispersed.
Tip the scone mixture out onto a well floured surface and roll out to a thickness of 4–5cm (1½–2in). Use a floured 4cm (1½in) round cutter to cut out traditionally shaped scones, or use a sharp knife to cut the dough into even triangles as I have done here. Space them evenly on the baking sheets (the scones with spread quite a bit, so don’t sit them too close together).
Mix the ingredients for the glaze together in a small bowl and use to brush the tops of the scones. Bake for 10–12 minutes until golden brown on top. Leave to cool slightly before serving.

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