These Vegan Strawberry Scones are the perfect breakfast. They are delicately crusty on the outside and have a tender crumb with pockets of gooey, tangy-sweet strawberries baked within. Rosewater adds an alluring, exotic fragrance. You can make these whole wheat, and they are nut-free and soy-free.
Getting the family out of bed on weekends is easy when I have these delicious vegan Strawberry Scones on the breakfast menu. They are everyone’s favorite, with a delicious, delicate sweetness interspersed with the gooey, sweet, tangy strawberries.
I am an Anglophile, have always been. I’ve not lived in India, where the Queen’s English is spoken (in colorful, regional accents), for more than 20 years, but I still say tomahto and not tamayto. Jane Eyre has been my favorite story since I learned how to read. I would go to England for every vacation if I could, and I’d rather watch their TV than ours. I would love them even more if they just apologized for all those years of colonizing India and robbing my ancestors, and if they do, they can keep the Kohinoor. 😉
With the scone, the Brits invented one of the most perfect foods. This not cake, not biscuit, but somewhere divinely in between creation is great for breakfast or anytime, really. Jay had two of these yesterday for dessert, and the only reason he stopped is because I drew the line.
You don’t even need jam or cream or butter or whatever it is you usually serve your scone up with, because the baked strawberries are rather jammy. What I also love about this recipe is that you can make it super healthy. I sometimes use all purpose flour to make the scones, and I sometimes use whole wheat pastry flour. Both work incredibly well, and you get delicious results each time. You can also substitute the strawberries with another fruit, although why would you? Raspberries, my favorite berry, would work very well here, as would blueberries. You might need to cut down baking time by a couple of minutes if you use a less watery berry than the strawberry.
I add in a couple of unusual ingredients that make this scone really special: rosewater and cardamom. Both add the perfect, sweet complement to the tart strawberries,. You can leave one or both out, but use it if you can, and you’ll love these scones even more.
Here’s the recipe.
- 2 cups unbleached all purpose flour, or whole wheat pastry flour, or a mix of both
- 1/3 cup sugar (I use turbinado or vegan cane sugar)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp flaxmeal
- 6 tbsp vegan butter, cut into 1-cm cubes (use the butter available in stick form. I have tried making these with solid coconut oil, but the strong coconut flavor overwhelms them, so I wouldn't advise it)
- 2 cups strawberries, cut into a small dice (measure after you cut the strawberries, not before)
- 1 tbsp rose water (optional)
- 1 tsp pure vanilla extract
- 1/4 tsp powdered cardamom (optional)
- 3/4 cup nondairy milk
Preheat the oven to 425 degrees.
In a large bowl, mix the flour, sugar, baking powder, baking soda, salt and flaxmeal.
Mix the milk with the rose water, if using, cardamom, and vanilla in a separate bowl.
Put the cubed butter in the flour and, using a pastry cutter or a fork, cut in the butter until it is dispersed throughout the flour is small pieces. Don't mash it or let it turn pasty. You should still be able to see large crumbs of butter dispersed in the flour. Add the strawberries and mix to coat them with flour.
Add the milk mixture, slowly, using just a tablespoon at a time, mixing quickly with a fork, until all the crumbs are moistened and the dough just comes together. You might not need all of the milk. You want a dough that you can shape into a ball, but it should not be wet.
Turn out the dough on a lightly floured surface and shape into a disc. With your fingers of a rolling pin, roll it into an eight-inch disc.
Use a pizza cutter or a knife to cut it into eight wedges, like you would a pizza.
Place on a baking sheet lined with parchment paper, or sprayed lightly with oil. Sprinkle on a little sugar, if you wish, and bake for 18 minutes or until the scones are lightly browned on top.
Remove the scones from the oven, place on a rack for five minutes so they firm up a little more, and then remove them with a spatula and continue to cool on a wire rack. You can serve these warm or cold.
More delicious breakfasts with strawberries from the archives: