Vegan Scones are really easy to make because there’s no yeast to wait for
Adding strawberry, lemon and rosemary for a unique spin on the basic biscuit!
This recipe has been with me for nearly 30 years and they have always been refined sugar free
The best part is they mix up by hand in one bowl and they are ready in just about an hour!
Lemon and rosemary is a beautiful combination with strawberries tying the love knot!
But of course you can really make these with anything you love!
This vegan scones recipe is basically a base canvas for adding in a variety of different mix-ins!
Date Nut happens to be one of my all time favorites!
But of course Blueberry is a close second!
BONUS TIP: Scoop the dough rather than rolled and cut for an even easier time in the kitchen!
Like I did here with my Sweet Potato Scones Recipes
Notes for Success:
Cream of tartar and baking soda are the leaveners in this recipe which act in tandem with the acid in the plant milk otherwise known as “mock buttermilk”
Essentially this combination is homemade baking powder,
So if you cannot get cream of tartar use 3 teaspoons of baking powder in place of both the baking soda & cream of tartar listed in the recipe below
Soy milk is the only plant milk that will thicken like buttermilk from our past lives
But of course you can use any plant milk of your choice just know that it will not thicken up
Fresh herbs are the absolute best for baking and I really recommend to use fresh for this recipe
But if you cannot get fresh rosemary you will add 1 teaspoon of dried instead
Cold butter is the key to a successful flaky light and airy biscuit
My pro trick for using a box grater to cut the butter into the dry ingredients is the best! *see video for visual
Be sure not to overwork the mixture once you add the butter and if you have really hot hands plunge them into ice water before beginning!
Freeze dried strawberries added to the scone mix is a really nice addition but if you can’t get that ingredient fresh strawberries will be fine
Just use ½ cup instead of the 1 cup listed
WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE SCONES!
Strawberry Lemon Rosemary Scones
The best easiest recipe for naturally sugar free vegan scones! I am adding strawberry, lemon & rosemary but you can add in your favorite fruit & nuts instead!
Ingredients
- 2 cups All Purpose Flour 250g
- ¼ teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Cream of Tartar *see notes
- ¾ cup Plant Milk 177ml
- 1 teaspoon Fresh Lemon Juice 5ml
- 1 Tbs Fresh Rosemary
- 1 cup Freeze Dried Strawberries
- 2 Tbs Lemon Zest
- 5 Tbs COLD Vegan Butter 70g
Instructions
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First combine the lemon juice with the plant milk & let stand while you prepare the rest of the recipe
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Combine the flour, baking soda, cream of tartar & salt together in a large mixing bowl
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Using a box grater to cut the cold vegan butter into the dry ingredients quickly so it doesn’t start to get too soft & turn greasy
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Work the butter shreds through the flour mixture with your cold hands quickly until it is all incorporated through
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Next add the crushed freeze dried strawberries, finely chopped rosemary & the lemon zest toss with your hands or a large spatula to distribute evenly
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Add the plant milk then gently fold everything through allowing the milk to absorb through the flour rather than actually kneading it into the dough
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This gentle folding & stirring with your hands will be the difference between a light & flaky biscuit or a heavy doughy one
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The dough will be very sticky & that’s good
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Turn out onto a lightly floured surface & gently knead it to a soft but not so sticky dough & press it out to about 8″ diameter and then cut it into 6 equal wedges (or scoop the dough with a rounded 2 ounce scooper)
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Place on a parchment lined sheet pan and brush with aquafaba or your favorite vegan “egg: wash~ this is optional as you really don’t need anything but I like a little sheen on my finished scones. Often times I will just sprinkle with cinnamon sugar instead
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Bake immediately in a preheated 375°F oven for 20-22 minutes
Notes
Storage Like most breakfast pastry that is meant to served the same day these scones will go stale before they go “bad” so it is best to make & serve them the same day, but they will stay fresh wrapped airtight for up to 3 days. Freeze for up to 1 month
