May 17, 2021

Vegan Strawberry Lemonade Scones

Vegan Strawberry Lemonade Scones! A must-make with fresh strawberries.
8 scones

Vegan Strawberry Lemonade Scones! Wow, these scones are SO good! Perfectly tender, lightly sweetened and vegan. 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 these 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.

The secret for making the best vegan scones comes down to two essential ingredients: coconut oil & oat milk.
vegan strawberry lemonade scones

What non-dairy milk is best for baking?

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 to take on the characteristic golden brown color.

When I tried this recipe using almond milk, the scones were noticeably paler and didn’t produce that same tender crumb. 

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.


vegan strawberry lemonade scones


vegan strawberry lemonade scones

Coconut Oil for Vegan Baking

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 do prefer it over a more processed item like Earth Balance. 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. I let it warm on my counter while I prepare the rest of the ingredients, then pinch off the coconut oil as I make the batter.

For added flavor, lemon zest rounds out the aroma, highlighting the fresh strawberries. The acid of the lemon juice also helps the scones rise. 

vegan strawberry lemonade scones

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. Man, 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.

vegan strawberry lemonade 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! 

vegan strawberry lemonade scones

Vegan Strawberry Lemonade Scone

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 scones 1x
  • Category: breakfast, snack, brunch, dessert
  • Cuisine: American


Vegan Strawberry Lemonade Scones! Wow, these scones are SO good! Perfectly tender, lightly sweetened and vegan. A must-make, perfect for brunches, breakfast and gifts.

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 scones 1x
  • Category: breakfast, snack, brunch, dessert
  • Cuisine: American
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 scones 1x
  • Category: breakfast, snack, brunch, dessert
  • Cuisine: American


  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 cup chopped strawberries
  • 3 tablespoons cane sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons coconut oil, room temperature
  • 3/4 cup oat milk
  • 2 teaspoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup powdered sugar


  1. Place oven rack in middle position and preheat oven to 450 degrees F. Line a baking sheet with parchment paper (or lightly spray) and set aside.
  2. Toss together the chopped strawberries and 2 tablespoons flour, and set aside.
  3. 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.
  4. 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.
  5. 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 baking sheet, about 2 inches apart.
  6. Bake for 13-15 minutes until golden brown. Let cool on a wire rack for 10 minutes.
  7. Whisk together the remaining teaspoon lemon zest, juice and powdered sugar together until creamy, adding more sugar/lemon juice as needed, then drizzle on the scones and let harden, about 5 minutes. Eat!


  • Serving Size: 1 scone with glaze
  • Calories: 263
  • Sugar: 18 g
  • Sodium: 156 mg
  • Fat: 9 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 2 g
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Protein: 4 g

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vegan strawberry lemonade scones

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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.


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  1. Just tried this 4ecipee and it blew my mind. Woo easy and quick, and absolutely scrumptious. Just the right balance of sweet and tangy. Thank you so much.

  2. I am not a baker, but do like to try. The idea of making scones intimidated me but they looked so good I had to try. These were SO easy to make and absolutely one of the best vegan baked goods I’ve made. Fluffy, spot on texture, absolutely delicious…and that lemon glaze- oh my, so yummy!!! My non-vegan family loved them too. Thank for for sharing this recipe, have already made these twice in the past week! Side note, just made your 15 minute pad thai for dinner, which was also super easy and delicious. I will continue to come to your site to try new recipes, thank you!

  3. I am assuming that you use the 2T of flour to mix with the strawberries and then the 2 c of flour for the rest of the recipe, but just wanted to check.

  4. So tasty! Very fluffy and yummy! Have made three times so far and have been delicious each time!

  5. These are excellent! So fluffy, and so easy!! I was always so intimidated by baking, and then becoming vegan made it even more daunting. These are delightful- and much preferred to every other store bought brand (or bakery!) I’ve had. I made the recipe as written, and loved it. More recently i did blueberries to try a different take – they were equally delicious and easy. Thank you!!

  6. Thank you for a vegan scone recipe! They are amazing, and I will be making these often! I didn’t think I needed the glaze until I tried the glaze, and then I ate the extra with a spoon.

    • No such thing as a dumb question! Avocado or olive oil will likely make these too soft as the coconut oil being solid at room temperature is really what helps these comes together. A vegan butter would also work, or regular butter if you do dairy!

  7. these are SO good!! I had to make myself quit eating the glaze because I was getting a stomachache from eating too much lol