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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

Description

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
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
  • Carbohydrates: 42 g
  • Fiber: 1 g
  • Protein: 4 g

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