Vegan Strawberry Lemonade Scone
Vegan Strawberry Lemonade Scones! Perfectly tender, lightly sweetened and vegan. A must-make, perfect for brunches, breakfast and gifts.
Equipment
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
- 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 until creamy, adding more sugar/lemon juice as needed. Then drizzle over the scones and let them harden, about 5 minutes. Eat!
Nutrition
Serving: 1scone with glazeCalories: 279kcalCarbohydrates: 47gProtein: 4gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 316mgPotassium: 64mgFiber: 1gSugar: 22gVitamin A: 48IUVitamin C: 7mgCalcium: 128mgIron: 2mg