These easy Vegan Strawberry Scones are super fluffy, not too sweet, and absolutely loaded with juicy strawberries. You’re gonna love them!
June is strawberry season in Western New York. In just the past few days my neighbor gifted us some fresh strawberry jam, and my sweet mother-in-law brought a beautiful pint of berries for fathers day.
I knew these beauties needed to be used for something special, so Vegan Strawberry Scones it is!
Scones are some of my favorite treats to make because of how versatile they are! Savory or sweet, the basic dough recipe can be modified in so many ways.
American scones found in coffee shops are often too dense and sweet for my liking but these are perfect. These scones are light, fluffy, and have just the right sweetness.
Ingredients and Substitutions
- Flour – I use Organic Lilly White flour. It has a lower gluten content than all-purpose, resulting in a flakey and fluffy interior.
- Baking Powder – Historically the primary leavening agent, baking powder helps the scones rise while not imparting the bitter flavor that can come from baking soda.
- Non-dairy milk
- Apple Cider Vinegar
- Vegan butter
- Vanilla Extract – I make my own, it’s so easy and so much cheaper. Check out my post How to Make Vanilla Extract (coming soon!)
- Strawberries – I used fresh for this recipe, and I’m not sure how frozen would do being worked into the dough, or how much additional moisture they would give off.
How to make Vegan Strawberry Scones
Set your oven to 425 degrees.
Wash and chop the strawberries into quarters or smaller if you can.
To a large bowl, add the flour, baking powder, salt, baking soda, and sugar. Mix well with a fork.
To make vegan buttermilk, measure the vegan milk and apple cider vinegar into a small bowl or measuring cup. Set aside and allow to curdle for about 5 minutes.
Once your oven is hot, line a baking sheet with parchment paper. Cut the butter into the dry ingredients. Rub it together between your fingers breaking the butter up as much as you can.
When the flour/butter mixture has the texture of sand, it’s time to add the buttermilk and vanilla.
Pour the wet ingredients into the dry slowly, stirring gently as you do. You want the dough to just start to come together. While it’s still kind of crumbly, add the diced strawberries.
Work the strawberries into the dough gently. Turn out onto a floured work surface.
Pat the dough out into a long oval about 1 inch thick. Take one end and fold it in half, making a smaller rectangle. Gently pat flat again and get ready to cut.
Using a 1-inch biscuit cutter, cut as many scones out as you can. I was able to get about 9.
Transfer the scones to the parchment-lined baking sheet. Brush their tops with a little non-dairy milk and sprinkle with raw sugar.
Bake until the tops of the scones are lightly golden, about 13 to 15 minutes.
Vegan Strawberry Scones
Ingredients
- 2 ½ cup flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup nondairy milk
- ½ teaspoon Apple Cider Vinegar
- 1 ½ cup fresh strawberries, chopped
Instructions
- Preheat your oven to 425 degrees.
- Wash and chop the strawberries into quarters or smaller if you can.
- To a large bowl, add the flour, baking powder, salt, baking soda, and sugar. Mix well with a fork.
- To make vegan buttermilk, measure the vegan milk and apple cider vinegar into a small bowl or measuring cup. Set aside and allow to curdle for about 5 minutes
- Once your oven is hot, line a baking sheet with parchment paper. Cut the butter into the dry ingredients. Rub it together between your fingers breaking the butter up as much as you can. It's ready when the flour butter mixture has the texture of sand.
- Pour the wet ingredients into the dry slowly, stirring gently as you do. You want the dough to just start to come together. While it’s still kind of crumbly, add the diced strawberries. Work the strawberries into the dough gently. Turn out onto a floured work surface.
- Pat the dough out into a long oval about 1 inch thick. Take one end and fold it in half, making a smaller rectangle. Gently pat flat again and get ready to cut.
- Using a 1-inch biscuit cutter, cut as many scones out as you can. I was able to get about 9.
- Transfer the scones to the parchment-lined baking sheet. Brush their tops with a little non-dairy milk and sprinkle with raw sugar.
- Bake until the tops of the scones are lightly golden, about 13 to 15 minutes.
