Vegan Strawberry Lemonade Scones

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Rating: 0
You:
Rate this recipe!
Created by: Delish Knowledge

Prep Time

15minutes

Cook Time

15minutes

Servings

scones

Product Type

Beverages,

Prep Time

15minutes

Cook Time

15minutes

Servings

scones

Product Type

Beverages,

Vegan Strawberry Lemonade Scones

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Delish Knowledge

Prep Time

15minutes

Cook Time

15minutes

Servings

scones

Product Type

Beverages,

Prep Time

15minutes

Cook Time

15minutes

Servings

scones

Product Type

Beverages,

Instructions

  1. Place oven rack in middle position and preheat oven to 450 degrees F. Line a baking sheet with parchment paper (or lightly spray) and set aside.
  2. Toss together the chopped strawberries and flour, and set aside.
  3. Place the flour, sugar, baking powder and salt in the base of a food processor and pulse together until combined, about 2-3 times. Add the coconut oil in pinches, then pulse until mixture looks like course cornmeal, about 10-12 times.
  4. Place the flour mixture in the base of a large bowl and add the flour coated strawberries. Stir in the oat milk and 1 teaspoon lemon zest until a dough begins to form, about 30 seconds.
  5. Turn the dough onto a lightly floured counter and form into a ball. Slice into 8 sections (1/2, then 1/2, then 1/2) and place onto the baking sheet, about 2 inches apart.
  6. Bake for 13-15 minutes until golden brown. Let cool on a wire rack for 10 minutes.
  7. Whisk together the remaining teaspoon lemon zest, juice and powdered sugar together until creamy, adding more sugar/lemon juice as needed, then drizzle on the scones and let harden, about 5 minutes. Eat!

Instructions

  1. Place oven rack in middle position and preheat oven to 450 degrees F. Line a baking sheet with parchment paper (or lightly spray) and set aside.
  2. Toss together the chopped strawberries and flour, and set aside.
  3. Place the flour, sugar, baking powder and salt in the base of a food processor and pulse together until combined, about 2-3 times. Add the coconut oil in pinches, then pulse until mixture looks like course cornmeal, about 10-12 times.
  4. Place the flour mixture in the base of a large bowl and add the flour coated strawberries. Stir in the oat milk and 1 teaspoon lemon zest until a dough begins to form, about 30 seconds.
  5. Turn the dough onto a lightly floured counter and form into a ball. Slice into 8 sections (1/2, then 1/2, then 1/2) and place onto the baking sheet, about 2 inches apart.
  6. Bake for 13-15 minutes until golden brown. Let cool on a wire rack for 10 minutes.
  7. Whisk together the remaining teaspoon lemon zest, juice and powdered sugar together until creamy, adding more sugar/lemon juice as needed, then drizzle on the scones and let harden, about 5 minutes. Eat!