Vegan Soft Strawberry Scones
Preheat oven to 350°F, line a baking sheet with parchment paper and set aside, and gather your ingredients listed in the recipe.
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Prepare the 2 flax eggs and let stand for 5 minutes
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Prepare coconut caramel glaze by combining 1/2 cup coconut sugar and 1 tablespoon unsweetened coconut milk, set aside to let coconut sugar dissolve.
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You can also heat the mixture in the microwave for 10 seconds, stop to stir.
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Heat 10 seconds more, stir again to get it to dissolve, and get it warm for drizzling.
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Tip: This step can also be done later while the scones are baking.
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Combine dry ingredients (flour, coconut sugar, baking powder, and salt) in a large bowl.
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Using your fingertips, or a pastry blender, if you have one, cut in the coconut oil until the mixture is coarse.
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Be sure not to melt the oil with your fingers.
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Make a well in the center and set it aside.
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In a medium mixing bowl, pour coconut milk, prepared flax eggs, diced fresh strawberries
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Mix the ingredients together.
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Pour the strawberry mixture into the well in the flour mixture.
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Using either a fork or your hands, mix together until just combined.
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Turn the wet, sticky dough out onto a lightly floured surface
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use a dough scraper or knead the dough with your hands (10-12 strokes max) then divide in half.
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Working with the first half, to form a disk about 6 inches and using your dough scraper or knife, cut into 6 wedges
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they don't have to be perfectly shaped!
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Place the wedges onto a baking sheet. Repeat with the second half of the dough.
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Bake for 12-14 minutes, should be stiff to the touch when tapped.
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Allow cooling for 5 minutes on the baking sheet before transferring to the wire cooling rack.
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Serve warm drizzled with coconut caramel glaze.
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Storage: Keep up to 3 days in an airtight container in the refrigerator (without the glaze)
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To heat up: Put in a toaster oven or a few seconds in the microwave to warm them up. Add the glaze when ready to serve.
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Get the full, printable recipe with ingredient amounts in the post!
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