Vegan Strawberry Scones

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 ..Followed years later by Raspberry Vegan Scones, Gluten-Free Maple Walnut Scones , and Vegan Pumpkin Scones with Coffee Glaze.

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 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 Tbsp 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 @TheRoastedRoot on Instagram!

Vegan Strawberry Scones

Yield: 8 scones

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Gluten-free, dairy-free, refined sugar-free, egg-free scone recipe with strawberries

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Ingredients

• 2 cups gluten-free all-purpose flour, + more for dusting
• 5 Tbsp coconut sugar
• 1 Tbsp baking powder
• 1/2 tsp sea salt
• 1 1/4 cups full-fat canned coconut milk
• 2 tsp pure vanilla extract
• 1 cup fresh strawberries, chopped

Optional Toppings:

• 1/3 cup sliced almonds
• 1/3 cup coconut butter, melted

Instructions

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Stir together all ingredients for the scones in a mixing bowl until a thick dough forms.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Serve scones warm with a drizzle of pure maple syrup (or butter and honey if you aren't vegan) and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 201Total Fat: 7gUnsaturated Fat: 0gCarbohydrates: 34gSugar: 9gProtein: 2g