This Strawberry Scones recipe is made healthier using less sugar but still loaded with flavor! Made vegan friendly using coconut oil or plant based butter and bursting with strawberries. Soft centers with crisp edges! These are best strawberry scones.
Flour: I used whole wheat pastry flour because it is what I had on hand. You can also use whole wheat white flour, or half all-purpose/half whole wheat. A 1:1 gluten-free baking flour should work here as well – increase baking powder to 1 tablespoon.
Milk: If using regular non-dairy milk, you may only need 2/3 cup + a little more. If using something richer like canned coconut milk or half & half, you may end up using 3/4 cup. Just keep an eye on dough as you slowly add milk. The wetter the dough is, the harder it will be to slice.
Butter: Butter is the easiest fat option to use (versus freezing coconut oil). If using plant based butter, I find that it melts faster than conventional butter. So if using plant based butter, you will want to chill the cut scone dough before baking.
Keywords: baking with strawberries, vegan scones, how to make scones