Chocolate Strawberry Vegan Scones
Vegan Scones are the perfect way to amp up any morning, whether a slow Saturday morning with a mug of steaming coffee or a weekday rushing out the door with a special treat in your hand.
Servings 8 scones
Calories
Ingredients
- 2 cups whole wheat pastry flour
- 1 Tbsp white sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegan butter cut into squares
- 1/2 cup non-dairy milk (i like almond)
- 1 Tbsp lemon juice
- 1/2 cup freeze-dried strawberries roughly chopped
- 1/4 cup non-dairy dark chocolate chips
Instructions
- Preheat oven to 400F. Line a baking sheet with parchment paper
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Drop the small squares of butter into the dry ingredients and cut in with a fork, pastry cutter, or even your hands until the butter is in small pea-sized balls and the flour is crumbly.
- In a small bowl, mix the non-dairy milk and lemon juice. It will curdle once you mix it. Add this to the dry ingredients and mix until just combined, being careful not to over-mix.
- Carefully fold in the strawberries and chocolate, again mixing only as much as necessary so the butter doesn't warm up too much.
- Lightly flour a clean work surface or cutting bowl and place the dough on top. Use your hands to form the dough into a circle, about 1 inch thick. Cut dough with a knife or pizza cutter into 8 triangles. Space them out on the prepared baking sheet.
- Bake for 14-17 minutes, until they have risen slightly and are firm on the tops. Eat immediately or store in an air-tight container for a few days.