- 2 cups whole wheat white flour or whole wheat pastry flour (see notes)
- 1/4 cup granulated sugar (cane, coconut, etc.)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 6 TBSP frozen butter, vegan butter or coconut oil (must be frozen)
- 1 heaping cup chopped fresh strawberries
- 3/4 cup cold non-dairy milk, plus a little more if needed (I used oat)
- sprinkling sugar or optional lemon glaze
- 2/3 cup powdered sugar
- 1 TBSP lemon juice
- zest of lemon, optional
Preheat oven to 400ºF.
In a large bowl or bowl of food processor, mix together dry ingredients. Add frozen butter or coconut oil and pulse until there are just small pieces. See notes in post for other methods you can use. i.e. grating the butter or using a pastry blender.
Remove the S-blade and fold in about half of the strawberries. Slowly begin to add the milk and gently mix. Then add the remaining strawberries and just enough milk until the dough comes together. If the dough is overly wet, you won’t be able to slice them very well.
Using floured hands, transfer dough to parchment paper and shape into an 8” disc. Top with more strawberries if desired. Using a large sharp knife, slice into 8 triangles and transfer parchment paper to baking sheet. Carefully separate the scones so they’re about 2” apart.
Bake for 18-20 minutes, or until tops are golden. Allow scones to cool on baking sheet for 3 minutes before transferring to wire rack to cool completely.
Make the glaze if you want a little zing: combine powdered sugar with 2 tsp lemon juice – add a touch more lemon juice if you want a thinner glaze, just be patient when mixing the first 2 tsp. Drizzle glaze over cooled scones. ENJOY!
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.
- Category: Breakfast
- Method: Bake
- Cuisine: English-American
Keywords: baking with strawberries, vegan scones, how to make scones