Vegan Strawberries and Cream Scones
These fluffy and lightly sweetened Vegan Strawberries and Cream Scones are the perfect treat to enjoy for breakfast or with a warm cup of tea.
Servings: 8 scones
Calories: 267kcal
Equipment
Ingredients
- 2 cups spelt flour
- 2 tablespoons coconut sugar
- 1 tablespoons baking powder
- ½ teaspoon salt
- 5 tablespoons coconut oil hard
- 1 cup chopped fresh strawberries the size of blueberries
- 1 cup coconut milk
Instructions
- Preheat your oven to 400 °F. Line a baking tray with a silicone baking mat or other non-stick paper and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Cut in the coconut oil with a pastry cutter or two knives until it's well incorporated and there aren't any lumps larger than pea-size.
- Fold in the fresh strawberries.
- Make a well in the middle of the flour mixture and pour in the coconut milk. Fold the batter together until just combined
- Dump the batter onto a lightly flour surface and press the dough down into a circle about 1 ½ inches thick. Add a little flour to the top of your dough if it's too sticky.
- Cut the circle into 8 triangles and carefully transfer the scones to your prepared baking sheet.
- Bake for 15-20 minutes until golden.
- Let cool and enjoy!
Notes
Serve these with your favorite vegan buttery spread and jam.
Nutrition
Serving: 1scone | Calories: 267kcal | Carbohydrates: 28g | Protein: 5g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 309mg | Potassium: 91mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 97mg | Iron: 3mg