Easy & Delicious Vegan Marzipan Cherry Scones: Your New Favorite Plant-Based Treat

Prepare to fall in love with these utterly delightful vegan marzipan cherry scones! If you’re searching for a bake that combines speed, simplicity, and irresistible flavor, look no further. These scones are wonderfully light and moist, speckled with juicy glacé cherries and delightful pockets of sweet, chewy marzipan. They are a true testament to how incredible plant-based baking can be, offering all the classic scone charm without any dairy or eggs.

Perfect for an indulgent breakfast, a charming afternoon tea spread, or simply as a comforting snack throughout the day, these scones are versatile and satisfying. The best part? They are incredibly quick to make, meaning you can whip up a fresh batch in under 45 minutes from start to finish. Plus, they freeze exceptionally well, so you can always have a delicious homemade treat ready for unexpected cravings or guests.

These vegan marzipan cherry scones are a delicious treat that stands out. The combination of sweet cherries and fragrant marzipan is simply heavenly. When baked, the edges of the marzipan pieces caramelize slightly, creating a wonderfully chewy texture that contrasts beautifully with the soft scone and the burst of sweetness from the glacé cherries. Each bite is a delightful experience!

Enjoy them warm with your favorite jam, a dollop of vegan clotted cream, or a generous spread of plant-based butter. They’re equally delicious on their own or lightly toasted if you have any leftovers the next day. The ease of preparation and the fantastic flavor make them an instant classic in any vegan baker’s repertoire. Whether you’re a seasoned pro or new to vegan baking, this recipe is designed for success.

Why You’ll Adore These Vegan Scones

• Effortlessly Vegan: No dairy, no eggs, just pure plant-based goodness that rivals traditional scones.
• Quick & Easy: From mixing bowl to oven in no time, making them ideal for spontaneous baking.
• Irresistible Flavor: The harmonious blend of sweet glacé cherries and aromatic marzipan is a taste sensation.
• Perfect Texture: Expect light, fluffy, and tender scones with a delightfully moist crumb.
• Freezer-Friendly: Bake a big batch and freeze them for convenient future enjoyment.
• Versatile Treat: Ideal for breakfast, brunch, afternoon tea, or simply as a satisfying snack.

Essential Ingredients for Your Vegan Marzipan Cherry Scones:

Crafting perfect scones begins with understanding each ingredient’s role. Here’s a detailed look at what you’ll need and why:

• Plain Flour (All-Purpose Flour): While many scone recipes call for self-raising flour, we opt for plain flour combined with baking powder. This approach offers greater control over the leavening and is more accessible if self-raising flour isn’t readily available. Ensure your flour is fresh for the best results. Please note, this recipe hasn’t been tested with gluten-free flours.
• Baking Powder: This is the crucial leavening agent that gives scones their signature rise and airy texture. You’ll need a generous two level tablespoons for this recipe. It’s vital to use proper measuring spoons (15ml for a tablespoon) and always measure level spoonfuls, not heaped, unless explicitly stated. Always check your baking powder’s expiry date to ensure it’s still active.
• Cold Vegan Block Butter: For superior texture and crumb, a solid block of vegan butter or margarine is essential. Avoid spreadable types in tubs, as their higher water content can lead to less tender scones. Brands like Naturli Vegan Block or Flora Plant Butter are excellent choices. Cold, solid coconut oil can also be a good alternative, though it might impart a subtle coconut flavor. Keeping the butter cold helps create flaky layers in the dough.
• Caster and Demerara Sugars: Caster sugar (superfine sugar) is incorporated into the dough for its fine texture, which dissolves easily and distributes sweetness evenly. Granulated sugar can be used as a substitute if needed. A sprinkle of demerara sugar on top before baking is optional but highly recommended. It adds a lovely golden color and a wonderfully crunchy, caramelized crust to each scone.
• Marzipan: Make sure you use marzipan, not almond paste. Marzipan has a firmer texture that holds its shape better when diced and mixed into the dough. To prevent it from squishing and blending into the dough too much, dice the marzipan into approximately 1cm pieces and then freeze them for about 15 minutes. This firming step makes incorporation much easier, ensuring distinct chunks of almondy goodness in every bite.
• Glacé Cherries: These vibrant, sweet cherries add bursts of color and fruity flavor. They are a classic pairing with marzipan. If you prefer a less sweet option or a slightly different texture, you could experiment with dried cherries instead, though they should be plumped first.
• Vanilla Extract: Always opt for pure vanilla extract over imitation vanilla essence for the best, most authentic flavor. For an intensified almond flavor that complements the marzipan, consider adding an additional ½ to 1 teaspoon of almond extract.
• Unsweetened Non-Dairy Milk: Any unsweetened non-dairy milk will work well, but soy milk is often preferred for its neutral flavor and creamy texture. It’s crucial that the milk is cold, straight from the fridge. Cold ingredients are key to preventing the butter from melting too quickly and helping achieve that desirable light and fluffy scone structure. Avoid tinned coconut milk as it is too thick.

How To Master Vegan Marzipan Cherry Scones:

(For precise measurements and detailed step-by-step instructions, please refer to the comprehensive recipe card located at the bottom of this page.)

Making these vegan scones is a straightforward process, but a few key techniques ensure perfect results every time. Follow these steps carefully for light, moist, and delicious scones:

1. Prepare the Marzipan: Begin by dicing your marzipan into roughly 1cm pieces. Spread these pieces evenly on a small baking tray and pop them into the freezer for about 15 minutes. This step is optional but highly recommended as it firms up the marzipan, preventing it from squishing and blending into the dough too much during mixing, ensuring distinct, chewy chunks in your baked scones.
2. Preheat Oven & Prepare Baking Sheets: While the marzipan chills, preheat your oven to 220°C (200°C fan/425°F/gas mark 7). Line two large baking sheets with baking parchment. Having them ready ensures you can get the scones into the hot oven as soon as they are shaped, which is crucial for a good rise.
3. Combine Dry Ingredients: In a large mixing bowl, thoroughly whisk together the plain flour and baking powder. This initial step is more important than it seems; it ensures the leavening agent is perfectly distributed throughout the flour, leading to an even rise.
4. Incorporate the Butter: Add the cold, diced vegan block butter to the flour mixture. Using your fingertips, gently rub the butter into the flour until the mixture resembles fine breadcrumbs. It’s important to work quickly and lightly to avoid melting the butter with the warmth of your hands. Small, pea-sized pieces of butter are ideal as they create steam during baking, contributing to the scones’ flakiness. Ensure no large lumps of butter remain.




5. Add Flavorings: Stir in the caster sugar until well combined. Then, gently fold in the frozen diced marzipan and the quartered glacé cherries. Mix just enough to distribute them evenly without overworking the dough or squashing the marzipan.
6. Form the Dough: Pour in the vanilla extract and most of the cold non-dairy milk. Using a knife or your hand, mix the ingredients to form a soft dough. Add the remaining milk gradually only if needed. The dough should be soft and slightly sticky but not overly wet. The key here is not to overwork the dough; excessive mixing develops gluten, which can lead to tough scones. Mix until just combined.




7. Shape the Scones: Divide the dough into two equal portions. On a lightly floured surface, gently pat each portion into a round disc, about 4cm (1 ½ inches) thick. Avoid rolling with a pin, as pressing the dough too much can inhibit the rise.
8. Cut the Scones: Dip a sharp knife in flour after each cut to prevent sticking, and then slice each round into six even triangles (wedges). Alternatively, you can use a round cutter, but avoid twisting it, as this seals the edges and can hinder the rise. Simply press straight down and lift.




9. Glaze and Bake: Carefully transfer the scone wedges to the prepared baking sheets, ensuring they are well-spaced. Lightly brush the tops of the scones with a little extra non-dairy milk. Be careful not to let the milk drip down the sides, as this can impede their rise. Sprinkle generously with demerara sugar for a beautiful golden, crunchy crust. Bake for 15-18 minutes, or until the scones are gloriously golden brown and firm to the touch.
10. Cool and Serve: Once baked, immediately transfer the hot scones to a wire rack to cool slightly. Scones are truly at their best when served fresh and warm from the oven.

Expert Tips for Perfect Vegan Scones:

• Butter Matters: Always use cold vegan block butter or margarine, not the spreadable kind from a tub. Block varieties have a higher fat content and lower water content, which is crucial for achieving that desirable flaky, tender scone texture. Great options include Naturli Vegan Block, Stork block, Vitalite block, Tormor, or Earth Balance Buttery Sticks. Ensure it’s straight from the fridge and diced into small pieces.
• Handle with Care: The golden rule of scone making is to avoid overworking the dough. Mix it just until it comes together, and absolutely do not knead it like bread dough. Overworking develops gluten, which results in tough, chewy scones rather than light and tender ones. A slightly craggy, rustic appearance is a sign of a well-handled scone dough, promising a superior texture.
• Thick Dough for a High Rise: When shaping, gently pat the dough out rather than using a rolling pin, and keep it relatively thick—about 4cm (1 ½ inches) is ideal. A thicker dough allows for a better rise and a more satisfyingly tall scone.
• Precise Glazing: When brushing the scone tops with milk before baking, apply the glaze only to the very top surface. Take care to prevent any liquid from dripping down the sides of the scones. If the glaze runs down the sides, it can ‘glue’ the layers together, inhibiting the crucial rise.
• Bake Immediately: Once the scones are shaped and glazed, get them into the preheated oven as quickly as possible. The leavening agents (baking powder) start reacting as soon as they come into contact with liquid, so delaying baking can result in less effective rise.
• Fresh is Best: Scones are at their absolute peak freshness and flavor when eaten as soon as they have cooled slightly from the oven, ideally on the same day they are baked. Their texture and moisture content are optimal during this period.
• Leftover Revitalization: If you happen to have any scones left over for the next day, don’t fret! They are still delicious when split, lightly toasted, and served with vegan butter and jam. A quick toast revives their texture and warmth.

Can I Freeze Vegan Marzipan Cherry Scones?

Absolutely! These scones freeze beautifully, making them an excellent candidate for meal prep or for simply having a delightful treat on hand whenever you fancy one. Freezing them on the day they are baked helps to lock in their freshness and maintain their wonderful texture.

• To Freeze: Allow the baked scones to cool completely to room temperature. Once cool, transfer them to a freezer-safe ziplock bag or an airtight container. They can be stored in the freezer for up to three months without any loss of quality.
• To Reheat: When you’re ready to enjoy them, simply take them out of the freezer. You can allow them to defrost at room temperature for a couple of hours. If you’re in a hurry, a quick blast in the microwave (30-60 seconds, depending on your microwave’s power) can help speed up the defrosting process. For the best texture and warmth, refresh the defrosted scones in a low oven (around 150°C/300°F) for 5-10 minutes before serving. They will emerge warm, soft, and almost as good as freshly baked!

Explore More Vegan Scone Recipes:

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Old (Non-Vegan) Recipe:

This recipe was originally published in 2015 and has since been lovingly updated and veganized. For those who cherished the original version, I have included it below:

Ingredients

450g (3 + ¾ cups) self raising flour

2 slightly rounded tsp baking powder

75g (⅓ cup) softened butter

65g (⅓ cup) caster (superfine) sugar

150g (5 + ⅓ oz) marzipan, cut into small dice

150g (5 + ⅓ oz) glace cherries, halved

2 large eggs

1 tsp vanilla extract

about 200ml (scant cup) full fat milk

Instructions

Heat the oven to 220C/425F/gas mark 7 and line a baking sheet with baking parchment or a silicone liner.

Mix together the flour and baking powder in a large bowl. Add the butter and rub in with your fingertips until it resembles breadcrumbs. Stir in the sugar then the marzipan and cherries.

Whisk together the eggs and vanilla extract in a measuring jug, add enough milk to bring the mixture up to 300ml (1 + ¼ cups), whisk together.

Set aside 2 tbsp of the milk and egg mixture in a small bowl to glaze the scones with, then add the rest to the flour.

Mix everything together to form a soft dough, it should be a bit sticky, don’t overwork it.

Turn the dough out onto a lightly floured surface. To make 8 large scones, shape the dough into a round disc, about 2cm/1in deep; use a sharp knife to cut the round into 8 wedges, dip the blade of the knife into flour after each cut to prevent it from sticking.

To make 12-16 small scones, divide the dough in half and shape each half into a round as above, cut each round into 6-8 wedges.

Place the wedges on the baking sheet, slightly spaced apart. Brush the tops with the reserved egg mixture, avoid letting it drip down the sides or it can prevent them from rising properly.

Bake for 10-15 minutes for small scones, or 15-20 for large ones, until well-risen and golden.

Transfer to a wire rack to cool. Once cooled, freeze any scones that are not going to be eaten within the next day (they go stale quickly). To use frozen scones, allow to defrost at room temperature, then refresh in a low oven for 5-10 minutes.