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Strawberry Scones
5 from 10 votes

Strawberry Scones

This Strawberry Scones recipe is made healthier using less sugar but still loaded with flavor! Made vegan friendly using coconut oil or plant based butter and bursting with strawberries. Soft centers with crisp edges! These are best strawberry scones.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 8 scones
Calories: 271 kcal
Course: Breakfast

Ingredients

  • 2 cups whole wheat white flour see notes, or whole wheat pastry flour
  • 1/4 cup granulated sugar cane, coconut, etc.
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt fine sea salt
  • 6 tablespoons butter vegan butter or coconut oil (must be frozen, frozen
  • 1 strawberries heaping cup, chopped, fresh
  • 2/3 - 3/4 cup milk plus a little more if needed, non-dairy, cold
  • sugar sprinkling or optional lemon glaze
lemon glaze
  • 2/3 cup powdered sugar
  • 2 teaspoons lemon juice
  • lemon optional, zest

Instructions

    Cup of Yum
  1. Preheat oven to 400ºF and line baking sheet with parchment paper; set aside.
  2. Make scone dough: In a large bowl or bowl of food processor, mix together flour, sugar, baking powder and salt. Add frozen butter or coconut oil and pulse until there are just small pieces. See notes in post for other methods you can use. i.e. grating the butter or using a pastry blender. Remove the S-blade and fold in about half of the strawberries. Slowly begin to add the milk (2/3 cup) and gently mix. Then add the remaining strawberries and more milk (as needed) until the dough comes together. If the dough is overly wet, you won’t be able to slice them very well. You can stir in some more flour if this happens.
  3. Shape dough: Using floured hands, transfer dough to parchment paper and shape into an 8” disc. Top with more strawberries if desired. Using a large sharp knife, slice into 8 triangles and transfer parchment paper to baking sheet. Carefully  separate the scones so they’re about 2” apart. Place baking sheet in fridge for 15 minutes prior to baking to chill the dough a bit more.
  4. Bake for 18-20 minutes, or until tops are golden. Allow scones to cool on baking sheet for 3 minutes before transferring to wire rack to cool completely.
  5. Make the glaze: Combine powdered sugar with lemon juice – add a touch more lemon juice if you want a thinner glaze, just be patient when mixing the first 2 teaspoons. Drizzle glaze over cooled scones. ENJOY!

Notes

  • Flour: I used whole wheat pastry flour because it is what I had on hand. You can also use whole wheat white flour, or half all-purpose/half whole wheat. A 1:1 gluten-free baking flour should work here as well – increase baking powder to 1 tablespoon.
  • Milk: If using regular non-dairy milk, you may only need 2/3 cup + a little more. If using something richer like canned coconut milk or half & half, you may end up using 3/4 cup. Just keep an eye on dough as you slowly add milk. The wetter the dough is, the harder it will be to slice.
  • canned coconut milk
  • Butter: Butter is the easiest fat option to use (versus freezing coconut oil). If using plant based butter, I find that it melts faster than conventional butter. So if using plant based butter, you will want to chill the cut scone dough before baking.

Nutrition Information

Serving 1scone Calories 271kcal (14%) Carbohydrates 42g (14%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 4g (24%) Cholesterol 23mg (8%) Sodium 351mg (15%) Fiber 1g (4%) Sugar 16g (32%)

Nutrition Facts

Serving: 8 scones

Amount Per Serving

Calories 271

% Daily Value*

Serving 1scone
Calories 271kcal 14%
Carbohydrates 42g 14%
Protein 5g 10%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 4g 24%
Cholesterol 23mg 8%
Sodium 351mg 15%
Fiber 1g 4%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.