Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Strawberry Lemonade Vegan Scones! Wow, these scones are SO good! Perfectly tender and lightly sweetened. A must-make, perfect for brunches, breakfast and gifts.
Ready for the best vegan scones you’ve ever had?
Because, these are it. I mean it. Perfectly tender scones studded with fresh strawberries and topped with a lemonade drizzle. I ate two of them as soon as they came out of the oven and literally had to move them to the other room to stop myself from grabbing a third. They are that good.
Strawberry season always reminds me of Mother’s Day, and therefore these strawberry lemonade vegan scones make an appearance on my table every May. Whether we are having a quiet celebration with just our family or whether my own momma is in town, these scones are perfect for breakfast, brunch and gifting. If you love scones, you’ll love this strawberry lemonade version!
To make these strawberry scones with lemon glaze, you’ll need the following ingredients:
The best part about this scone recipe is that once you try it in this strawberry version, you can mix and match your favorite flavor ingredients the next go around. The base of this batter makes for incredible blueberry scones, chocolate chip scones, currant scones and more.
You’ll need some type of acid to help these scones rise, so if you do make another flavor of scones then I’d recommend swapping out the fresh lemon juice for equal parts vinegar or apple cider vinegar.
The secret for making the best vegan scones comes down to two essential ingredients: coconut oil & oat milk.
You notice that I call for oat milk in these scones and that’s for a very specific reason. Oat milk is naturally higher in sugars than almond or soy milk, which is better for baking. Higher sugar content means that oat milk browns similar to non-vegan recipes; especially for recipes that omit butter which also helps baked goods take on the characteristic golden brown color. (Here’s my tutorial for how to make oat milk)
When I tried this recipe using almond milk, the scones were noticeably paler and didn’t produce that same tender crumb. You can still use other non-dairy milks, but just know that your vegan scones will likely be paler in color.
If you haven’t had oat milk before, you are in for a delicious treat. We’ve been putting oat milk in our morning smoothies and love the silky, slightly-sweet finish. Especially for those who don’t think almond milk has much flavor or are put off by the aftertaste from soy milk, seek out oat milk. I’ve got a few baking recipes coming your way in the next few months where oat milk is the star.
When I bake vegan goods, I usually rotate between a vegan butter baking stick, like Earth Balance, or coconut oil. All things being equal, I prefer to use coconut oil if the recipe allows. For one, it’s easier for most of us to find coconut oil. Even in St. Louis, my local grocery stores don’t always carry the baking sticks, which can be frustrating. I really dislike having to go to another grocery store just for one item.
Secondly, while coconut oil is definitely not the health food it’s claimed to be, I don’t think healthfulness should matter in most desserts. And yes, I say that as a dietitian. I find that there is a real lack of joy in eating in so many of my clients right now; instead it’s eating to fit macros, eating to avoid various ingredients, constantly focusing on purity of ingredients. Those things may have a time and a place, but it’s also completely OK to enjoy dessert the way dessert was meant to be enjoyed. Nutrition is a long game; it’s what you eat much of the time that matters most. Healthy diets absolutely include dessert.
In these scones, the coconut oil provides just the right sense of richness in the scones, along with enough oat milk to help them rise nice and light.
Unlike traditional scone recipes, you don’t need the coconut oil to be very cold. For added flavor, lemon zest rounds out the aroma, highlighting the fresh strawberries. The acid of the lemon juice also helps the scones rise.
Place oven rack in the middle position and preheat oven to 450 degrees F. Line a baking sheet with parchment paper (or lightly spray) and set aside.
Toss together the chopped strawberries and 2 tablespoons flour, and set aside. This is important to prevent the strawberries from not clumping together in the scones. Tossing them first in flour helps them be evenly distributed throughout the scone batter.
Place the remaining 2 cups of flour, sugar, baking powder and salt in the base of a food processor and pulse together until combined, about 2-3 times. Add the coconut oil in pinches, then pulse until mixture looks like course cornmeal, about 10-12 times. Alternatively, you can use a pastry cutter to mix in the coconut oil.
Place the flour mixture in the base of a large bowl and add the flour coated strawberries. Stir in the oat milk and 1 teaspoon lemon zest until a dough begins to form, about 30 seconds.
Turn the dough onto a lightly floured counter and form into a ball. Slice into 8 sections (1/2, then 1/2, then 1/2) and place onto the prepared baking sheet, about 2 inches apart. Bake for 13-15 minutes until golden brown. Let cool on a wire rack for 10 minutes.
To make the tangy lemonade topping, whisk together the remaining teaspoon of lemon zest, juice and powdered sugar together until creamy, adding more sugar or lemon juice as needed, then drizzle on the scones and let harden.
If you don’t want these to be strawberry lemonade scones, then I recommend skipping the lemon zest in the frosting or skipping the frosting all together and serve them with strawberry jam instead.
I know you are going to love these scones! They are flaky and moist for the best texture and the taste is perfectly sweet, without being cloying. One of my favorite recipes for spring and summer and I can’t wait to hear how much you love them.
To prevent the strawberries from clumping together in the batter, I recommend coating them with a little flour before adding to the dry ingredients. The flour coating helps evenly distribute the strawberries throughout the scones so you get more strawberry flavor in every bite.
Don’t forget that lemon glaze. Wow, I could drink that stuff. It’s perfectly tart and complements the scones beautifully. It’s also what transforms these strawberry scones into strawberry lemonade ones.
These scones will keep for about 2-3 days. To have fresh scones whenever the moment strikes, they freeze well. These are the directions I use on how to freeze scones.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Strawberry Lemonade Scones! Perfectly tender, lightly sweetened and vegan. A must-make, perfect for brunches, breakfast and gifts.
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