Strawberry Scones

This vegan version of this indulgent goodie is everything you could ask for in a spring-themed dessert: lemony, tender, sweet, and comforting all in one.

Tips and Tricks

Different glazes

This dessert is typically served with a glaze. The version I built this recipe off of called for a lemony glaze that’s both tart and sweet. If you’re looking for something a bit different, consider just a simple powdered sugar glaze (made with water instead of lemon juice), or mix with some framboise.

Do I have to use strawberries?

You can certainly play around with the fruits you use for this dessert. Keep in mind that the water content of certain fruits will change the baking time and possibly also the texture of your dessert.

What if my dough isn’t coming together?

Though annoying, rest assured that this is a common problem. If the dough is simply too crumbly, add more plant-based milk tbsp by tbsp. You don’t want to add too much and risk your dough being too wet. Stop once the dough starts to become cohesive, but is still just a tad crumbly (that’s the sweet spot).

Ingredients:

  • 8 tbsp almond milk (or another milk alternative of your choosing)

  • 2 tsp lemon juice

  • 1 tsp vanilla extract

  • ½ cup organic cane sugar

  • zest of one lemon (about 1 tbsp)

  • 2 cups all-purpose flour

  • 2 tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp kosher salt

  • 8 tbsp (1 stick) plant-based butter, cubed into small, 1/4” pieces

  • 1 cup strawberries, chopped into 1/4” or 1/8” pieces

Glaze (optional)

  • 1 cup powdered sugar

  • 6 tsp lemon juice

Directions:

Preheat the oven to 425 degrees Fahrenheit and prepare your baking sheet. Either line it with parchment paper or grease it thoroughly.

Mix your almond milk, lemon juice, and vanilla extract in a small bowl and place in the fridge to keep cool.

In a large bowl, mix together the sugar and lemon zest. Then add the flour, baking powder, baking soda, and salt.

Add your cold butter, and using either a fork, a pastry cutter, or your own hands, cut the butter into your mixture until it’s fully incorporated and the butter is the size of small peas.

Add the milk, lemon, and vanilla extract mixture into the bowl. Mix with a large spoon or a fork. The dough will be very shaggy. If it’s not coming together at all, add some additional milk tbsp by tbsp. Take your hands into the bowl to help the dough come together.

Add the chopped strawberries and work them into the dough with your hands.

Divide your dough into however many pieces you’d like to have. I prefer to have my scones round (it’s simpler and requires less finagling with the dough). If you’re after the traditional triangle shape, place your dough on a lightly-floured surface and stretch it into a small rectangle. Then cut the dough down the center longways, then taking each section, divide into 4 pieces by cutting across to make small triangles.

Whatever shape you decide, place on the prepared baking sheet at least 1 ½ inches apart.

Bake in the oven for 16 - 18 minutes (or until the bottom of the scone is lightly browned). Take out and let cool.