Vegan Strawberry Lemonade Scones

By Alexandra Caspero on April 15, 2022
A must-make with fresh strawberries.
8 scones

 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! 

vegan strawberry lemonade scones

Vegan Scone Ingredients

To make these strawberry scones with lemon glaze, you’ll need the following ingredients: 

  • All-purpose flour; if you want to make these more wholesome you can sub in some whole-wheat pastry flour, but I don’t recommend using whole wheat flour as it will make the scones too dense. 
  • Chopped strawberries 
  • Cane sugar; I haven’t tried these with maple sugar or coconut sugar, but assume they would work the same way. 
  • Baking powder
  • Salt
  • Coconut oil
  • Oat milk
  • Fresh lemon zest and fresh lemon juice
  • Powdered sugar

Substitutions

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. 

vegan strawberry lemonade scones

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

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 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.

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 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. 

vegan strawberry lemonade scones

Instructions for how to make my vegan scones recipe 

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.

Make the lemonade scone glaze, for topping

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. 

vegan strawberry lemonade scones

Additional Tips and Tricks for Perfect Vegan 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. 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.

More Vegan Sweet Treat Recipes

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

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
  • Method: oven
  • Cuisine: American
  • Diet: Vegan

Description

Vegan Strawberry Lemonade Scones! 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
  • Method: oven
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 scones 1x
  • Category: breakfast, snack, brunch, dessert
  • Method: oven
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 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

Instructions

  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!

Nutrition

  • 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
  • Trans Fat: 0mg
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 0mg

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Tag @delishknowledge on Instagram and hashtag it #delishknowledge

This recipe was first published in 2018 and updated in 2022. 


vegan strawberry lemonade scones

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. 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. Annette Thompson
      June 19, 2022 AT 9:40 am

      These are amazing! I wanted to eat the whole pan, but showed restraint so my family could enjoy them as well. I look forward to trying the recipe with blueberries soon.

    2. Tori F.
      January 29, 2022 AT 3:32 pm

      I made these gluten free! Sub out Bob’s redmill all purpose flour (2 cups) and add in 1tsp xantham gum. Perfection!!

      1. Nick
        July 14, 2022 AT 12:54 am

        Step 3… do you really to process in a food processor for 10 to 12 mins ?

        1. Alex
          July 15, 2022 AT 1:54 pm

          10-12 times pulses, not minutes.

      2. Alex
        January 31, 2022 AT 8:01 am

        So glad to hear, thanks Tori!

    3. Jen
      January 29, 2022 AT 6:49 am

      Best coconut-oil based scone recipe! I used it as a base recipe to spin off with other ingredients (blueberries, butterscotch…) and it was delicious. Highly recommend for vegans and non-vegans alike. Thanks, Alex!

      1. Alex
        January 31, 2022 AT 8:02 am

        Blueberries and butterscotch sound delicious! Thanks, Jen!

    4. Sandrine
      June 12, 2021 AT 8:26 am

      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.

    5. Jen H.
      June 3, 2021 AT 8:03 am

      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!

      1. Alex
        June 3, 2021 AT 9:33 am

        So glad you liked it!

    6. Kathy Conover
      May 18, 2021 AT 9:45 am

      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.

      1. Alex
        May 18, 2021 AT 9:48 am

        Ah! Yes–just updated that.

    7. Solie
      April 22, 2021 AT 9:39 am

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

      1. Alex
        April 22, 2021 AT 12:59 pm

        So glad you liked them!

    8. Alexa
      July 4, 2020 AT 5:56 am

      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!!

      1. Alex
        July 4, 2020 AT 7:15 am

        Thanks Alexa!

    9. Kelly Kurtz
      June 28, 2020 AT 7:26 pm

      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.

    10. gail
      June 25, 2020 AT 6:44 am

      This will probably be a dumb question but can avocado or oil be substituted for coconut oil?

      1. Alex
        June 25, 2020 AT 6:48 am

        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!