Vegan Strawberry Scones with Rosewater - holycowvegan.net
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5 from 3 votes

Vegan Strawberry Scones

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.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Breakfast
Cuisine: British, nut-free, Soy-free, Vegan
Servings: 8 scones
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • 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

Instructions

  • 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.