Vegan Strawberry Scones
Light, fluffy, and perfectly sweet, these strawberry scones are ready in under an hour. Top them with butter and strawberry jam, or just eat them as is!
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.