Vegan Strawberry Scones

I’ve experienced a major shift in cooking and baking this year.

Vegan Vanilla Strawberry Scones | EmmaEats

It’s revolutionary from my family’s perspective — a family of accomplished bakers and cooks who have relied entirely on using butter and animal fats to concoct so many marvelous creations. Slowly, I’ve been expanding into unknown territory – using new techniques and new ingredients. Alternate flours, vegan margarine, cocoa nibs, chia seeds (apparently they are the seeds used in Chia Pets!) and coconut oil: they’ve all come into our kitchen and in turn ended up on our plates.

There’s an entire world of delicious and nutritious foods out there that once I wouldn’t touch with a ten-foot wooden spoon. While some will continue being used in our kitchen (coconut oil) and others won’t (vegan margarine), there’s a new level of comfort with so many of them. And most wonderfully, the girls are learning to be open to the new experiences. These vegan scones are an easy and enjoyable example – no eggs and no butter and filled with loads of flavour and possess a wonderful crumb. Perfect for a Sunday morning, with tea or for Mother’s Day (hint, hint: it’s just around the corner!)

Our family’s foray into new-to-us foods isn’t quite over yet — and I’m hopeful it helps your family expand into new-to-you areas with confidence!

Vegan Strawberry Scones

adapted from: our Lemon Cranberry Scones
(makes 8 scones)

  • 2 tbsp + 4 tbsp dark brown sugar
  • 1 cup coarsely chopped strawberries
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp ground kosher salt
  • 3 tbsp cocoa nibs (optional)
  • 4 tbsp virgin coconut oil, at room temperature
  • 3 tbsp cold water
  • 1 tbsp ground flaxseed
  • 2 tsp pure vanilla extract
  • 1/4 – 1/2 cup rice milk, cold
  • turbinado sugar, for sprinkling (optional)

In a small bowl, mix the chopped strawberries and brown sugar. Set aside.

Line a baking sheet with parchment paper and preheat the oven to 425F.

In a large, flat-bottomed bowl, whisk together the flours, baking powder, salt, brown sugar and cocoa nibs (if using). Set aside.

In a small bowl, beat together the water and ground flaxseed. Microwave the coconut oil for 15 seconds on high, just enough to soften it but not melt it entirely. Stir it, along with the vanilla extract, into the flaxseed and water mixture.

Pour the wet ingredients, the strawberries and cocoa nibs (if using) into the dry ingredients and mix with a fork until it forms into a sticky dough. If it’s not quite coming together, drizzle a few tablespoons of rice milk into it. Continue gently mixing and adding rice milk until a slightly sticky but thick and shaggy looking dough forms. Take care not to overmix/overknead. Shape it into a round on the bottom of your flat-bottomed bowl, sprinkling it lightly with flour if you’re having difficulty working with it.  Cut into 8 equally sized wedges.

Lift the wedges with a spatula on to the prepared baking sheet. With a pastry brush, lightly brush the tops of each with a bit of rice milk. Sprinkle with turbinado sugar if desired. Bake in the oven for 15-20 minutes until they are lightly golden. They are best served warm, but can be cooled on a wire rack and reheated later.

Tips and Suggestions:

  • If you have a particularly flavourful batch of strawberries, skip mixing them with sugar and just use them chopped in the recipe.
    • And a quick tip I learned this past week from America’s Test Kitchen: Don’t judge a strawberry by its color. It turns out it may darken once harvested, but will not sweeten.
  • Feel free to substitute other berries such as blueberries, raspberries or blackberries in place of the strawberries.
  • Although I always make the recipe in a flat-bottomed bowl as I describe in the recipe, if you don’t have one, go ahead and do the kneading, shaping and cutting a lightly floured surface. I do that work in the bowl so it limits cleanup to the mixing bowl rather than the kitchen counter.


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