Strawberry Vegan scones

This recipe for vegan strawberry scones is delicious and very easy to prepare. These scones are amazing during breakfast or with a tea or coffee as a little pick me up snack.

Are you looking for a delicious and healthy breakfast or snack option that is also vegan-friendly? Look no further than these mouth-watering strawberry vegan scones! Get ready to indulge in a guilt-free and delicious treat with these vegan strawberry scones!

vegan strawberry scones on a baking sheet with three cups of coffee

About these vegan scones

Strawberry scones have a sweet fruity flavor. The strawberries’ natural sweetness combines with the scone’s richness to create a mouth-watering treat.

Since these scones are vegan, they tend to be lower in saturated fat and cholesterol than traditional scones. Strawberries are a great source of vitamin C, fiber, and antioxidants, making these scones a healthier option.

strawberries on a white surface

Ingredients for the vegan scone recipe

  • All-purpose flour
  • Sugar, I like to use cane sugar for all of my baking.
  • Salt, I use Kosher salt. If you use sea salt or table salt, add just a pinch
  • Baking powder, it is best if you use one with out aluminum.
  • Coconut oil, cold coconut oil, or you could substitute with vegan butter.
  • Strawberries, fresh strawberries cut into rounds or diced
  • Almond milk, don’t use thin or watery milk; for a perfect scone, you need thick milk. Use coconut or cashew milk if you need to switch.
  • Vanilla extract or paste.
  • Topping: sugar and cinnamon. Use turbinado sugar if you want a crunchier topping.
ingredients for vegan strawberry scones in the food processor

How to make vegan strawberry scones

  • Preheat 350° F oven and prepare a baking tray with parchment paper or a silicone mat.
  • In the bowl of a food processor, add the powders (flour, sugar, salt, and baking powder and pulse 3 to 4 times.
  • Add the coconut oil and pulse again. You are looking for a consistency like wet sand (little stones). If you see loose flour in the bottom of the processor bowl, press it again until everything is well integrated. If you hold the mixture between two fingers, it should stay together.
  • When ready, put it in a separate bowl (use a large bowl) and carefully stir the strawberries. Do it slowly, so they do not break apart.
  • Slowly pour the milk and vanilla when the previous mixture covers all the strawberries. Mix very slowly until the dough does not stick to the edges of the bowl and is all integrated.
  • Put the dough on a baking sheet and form a disk about one inch thick. With a knife, divide it into 8 pieces and separate them. Sprinkle sugar and cinnamon on top.
  • Bake it for 20 minutes or so or until you put a toothpick in the center of the bread and it comes out clean. Let them cool on a wire rack.

Tips for the best vegan scones

  • Use cold vegan butter or coconut oil: Just like with traditional scones, using cold butter or coconut oil is essential for achieving a flaky, tender texture. Make sure to use vegan butter or coconut oil that is cold from the fridge and cut it into small pieces before adding it to the dry ingredients.
  • Don’t overmix the dough: Overmixing the dough can result in tough and chewy scones. Mix the dough until it just comes together, being careful not to overwork it.
  • Use a light touch when shaping the dough: When shaping the dough, use a soft touch to avoid pressing out all the air pockets. This will help the scones rise correctly in the oven.
  • Bake at the right temperature: To achieve a crispy exterior and a fluffy interior, bake the scones at a high temperature (around 350°F) for a short time (around 12-15 minutes). Watch them, as they can quickly go from golden brown to overdone.
vegan strawberry scones

Here are other strawberry recipes that I love

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Vegan Strawberry Scones

Alejandra Graf
This recipe for vegan strawberry scones is delicious and very easy to prepare. These scones are amazing during breakfast or with a tea or coffee as a little pick me up snack.
5 de 5 votos
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baked goods
Cuisine American
Servings 8 scones
Calories 221 kcal

Equipment

  • Food processor

Ingredients
  

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup coconut oil
  • 1 cup strawberries diced
  • 1/2 cup almond milk
  • 1 teaspoon vanilla
  • Topping
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon

Instructions
 

  • Preheat 350 ° F oven and prepare a baking tray with parchment paper or a silicone mat.
  • In the bowl of a food processor, add the powders (flour, sugar, salt, and baking powder and pulse 3 to 4 times.
  • Add the coconut oil and pulse again. You are looking for a consistency like wet sand (little stones). If you see loose flour in the bottom of the processor bowl, press it again until everything is well integrated. If you hold the mixture between two fingers, it should stay together.
  • When ready, put it in a separate bowl and carefully stir the strawberries. Do it slowly so they do not break apart.
  • When the previous mixture covers all the strawberries, slowly pour the milk and vanilla. Mix very slowly until the dough does not stick to the edges of the bowl and is all integrated.
  • Put the dough on a tray and form a disk about one inch thick. With a knife, divide it into 8 pieces and separate them. Sprinkle sugar and cinnamon on top.
  • Bake it for 20 minutes or so or until you put a toothpick in the center of the bread and it comes out clean.

Nutrition

Serving: 1servingCalories: 221kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 6gSodium: 168mgPotassium: 162mgFiber: 1gSugar: 11gVitamin C: 11mgCalcium: 70mgIron: 2mg
Keyword vegan baking, vegan scone recipe, vegan scones,

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

This recipe appeared first in May 2014 in AleCooks.

Alejandra Graf
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