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