Disclosure: This post is sponsored by Pacific Foods. I am excited to be partnering with them again as we LOVE their products. I’m sharing another non-dairy recipe with you today using their Organic Vanilla Oat Beverage.
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.
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 that 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. You can find Pacific Foods oat beverage online or at natural grocers/Whole Foods.
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.
I’m using the vanilla oat milk from Pacific Foods in this recipe, but regular oat milk works as well.
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.
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.
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 Scone
Yield 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.
- 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 Pacific Foods Vanilla Oat Milk
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
- 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.
- Toss together the chopped strawberries and flour, and set aside.
- Place the 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.
- 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 baking sheet, about 2 inches apart.
- Bake for 13-15 minutes until golden brown. Let cool on a wire rack for 10 minutes.
- 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!
Courses breakfast, snack, brunch, dessert
Serving Size 1 scone with glaze
Amount Per Serving
% Daily Value
Total Fat 9 g
Saturated Fat 7 g
Unsaturated Fat 2 g
Sodium 156 mg
Total Carbohydrates 42 g
Dietary Fiber 1 g
Sugars 18 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Thanks for supporting the brands that support DK. I’m proud to be a Pacific Partner and look forward to bringing you more non-dairy recipes this coming year.