Strawberry Scones

Course: Breakfast

Cuisine: English-American

Keyword: baking with strawberries, how to make scones, vegan scones

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: scones

Calories: 271kcal

Author: Ashley

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.

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Ingredients

2 cups whole wheat white flour or whole wheat pastry flour see notes
1/4 cup granulated sugar cane, coconut, etc.
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 tablespoons frozen butter vegan butter or coconut oil (must be frozen)
1 heaping cup chopped fresh strawberries
2/3 - 3/4 cup cold non-dairy milk plus a little more if needed
sprinkling sugar or optional lemon glaze

lemon glaze

2/3 cup powdered sugar
2 teaspoons lemon juice
zest of lemon optional

Instructions

Preheat oven to 400ºF and line baking sheet with parchment paper; set aside.
Make scone dough: In a large bowl or bowl of food processor, mix together flour, sugar, baking powder and salt. 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 (2/3 cup) and gently mix. Then add the remaining strawberries and more milk (as needed) until the dough comes together. If the dough is overly wet, you won’t be able to slice them very well. You can stir in some more flour if this happens.
Shape dough: 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. Place baking sheet in fridge for 15 minutes prior to baking to chill the dough a bit more.
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: Combine powdered sugar with lemon juice – add a touch more lemon juice if you want a thinner glaze, just be patient when mixing the first 2 teaspoons. Drizzle glaze over cooled scones. ENJOY!

Notes

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.

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