Vegan Strawberry Scones made gluten-free, dairy-free, and refined sugar-free! This easy scone recipe makes a great breakfast or snack.
My love for scones goes way, way back. In fact, the first recipe I ever posted on this blog was Almond Flour Ginger Scones with Honey Orange Frosting .
WELL, recently I seem to have gone on another scone bender, posting Paleo Vegan Lemon Poppy Seed Scones, Paleo Cranberry Orange Vegan Scones, and Paleo Pecan Chocolate Chip Scones all within the last few months.
Suffice it to say, the love for scones is real.
I always make them gluten-free and dairy-free. Most of the time, I go egg-free for a vegan version AND often grain-free for a paleo version. Basically, we’ve got scone options.
This easy vegan strawberry scones recipe only requires 5 basic ingredients!
Ingredients for Strawberry Scones:
Gluten-Free All-Purpose Flour: The main base for these gluten-free scones! Use your favorite gluten-free flour blend. I use Bob’s Red Mill’s Gluten-Free 1-to-1 but any brand will work.
Note that there is some variation in absorbency between brands, so if your dough seems too sticky, add a few tablespoons of additional flour at a time until a thick non-sticky dough forms.
Similarly, if the dough isn’t coming together after mixing it quite a bit, add a few tablespoons of additional coconut milk at a time until the dough forms.
Baking Powder: Used as the leavening agent, baking powder helps the scones hold together nicely and also gives them a nice outer crisp!
Full-Fat Canned Coconut Milk: The liquid and fat portion of this recipe! Full-fat canned coconut milk takes the place of butter to make vegan scones that are rich in flavor and so delightful!
Be sure to not use any substitutions, as full-fat canned coconut milk contains the fat content we need for the right texture and consistency.
Coconut Sugar: Used to sweeten the scones, we use a touch of coconut sugar. This can easily be replaced with regular cane sugar, maple sugar, or sugar-free sweetener. For sweeter scones, add more sugar!
Strawberries: Fresh strawberries are the real star of the show here! They add a tangy, refreshing pop of flavor and make the scones so inviting.
Optional Additions: You can add pure vanilla extract to the dough mixture if you have it on hand for some added warmth.
Top the scones with sliced almonds and an easy powdered sugar glaze if you’d like!
This recipe for Vegan Strawberry Scones is yet another ultra tasty and super shareable recipe. It’s great for lazy weekend mornings, for packing up and taking with you on hikes or road trips, or for bringing to work to impress your workmates.
So let’s get after them!
How to Make Vegan Strawberry Scones:
Preheat the oven and line a baking sheet with parchment paper.
Stir together all ingredients for the scones in a mixing bowl until a thick dough forms.
Dust some flour on a cutting board. Form a round ball out of the scone dough, then press it into a disc on the cutting board. If the dough is sticky, simply dust it with more flour and dip your hands in flour as well.
Cut the disc into triangles.
The strawberries will want to pop out of the dough, so carefully manipulate each triangle of dough with your hands so that the strawberries stay in the scones.
Place each dough triangle onto the parchment lined baking sheet. If desired, sprinkle each triangle with sliced almonds and gently press into the dough so that they stay put during the baking process.
Bake in the oven until the scones are golden-brown around the edges and are cooked through.
If you like having a little glaze for pomp and circumstance, you can heat up ⅓ cup of coconut butter in the microwave (20 to 30 seconds will do it!) and use it for drizzling on the scones.
I don’t add a sweetener to the glaze and love how it turns out. To make a sweet glaze, add 1 tablespoon of pure maple syrup or your favorite sugar-free granular or liquid sweetener.
These scones are not at all sweet. If you prefer your scones to be sweet, add more coconut sugar, or serve them with pure maple syrup. My favorite (non-vegan) way of eating them is warming one up with butter and a drizzle of honey.
Can I Freeze Scones?
Absolutely. Simply do as I do and stick them in a zip lock bag and freeze them for up to 1 month. I just pull one out any time I have a hankering, let it thaw for a while, then heat it up in the oven or microwave.
Enjoy these berry-studded lumps of carb lovin!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make these Gluten-Free Vegan Strawberry Scones, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Vegan Strawberry Scones
- 1/3 cup sliced almonds
- 1/3 cup coconut butter melted
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Stir together all ingredients for the scones in a mixing bowl until a thick dough forms.
- Dust some flour on a cutting board. Form a round ball out of the scone dough, then press it into a disc on the cutting board. If the dough is sticky, simply dust it with more flour and dip your hands in flour as well.
- Cut the disc into triangles. Note: The strawberries will want to pop out of the dough, so carefully manipulate each triangle of dough with your hands so that the strawberries stay in the scones.
- Place each dough triangle onto the parchment lined baking sheet. If desired, sprinkle each triangle with sliced almonds and gently press into the dough so that they stay put during the baking process.
- Bake 22 minutes, until the scones are golden-brown around the edges and are cooked through. Turn off the oven and leave scones in the warm oven for an additional 10 minutes.
- If you'd like to make a glaze, microwave 1/3 cup coconut butter for 20 to 30 seconds. Stir well and drizzle liberally over the scones.
- Serve scones warm with a drizzle of pure maple syrup (or butter and honey if you aren't vegan) and enjoy!