These scrumptious scones are packed full of flavour and fruit! These are quick and easy treats any time, but especially good when it’s strawberry season! Check out some more strawberry season recipes, too!
This Strawberry Rhubarb Pie is delicious and this Rhubarb Strawberry Apple Crumble is a quick and gluten free dessert! These Chocolate Nutella Crepes are another easy and elegant way to serve up those fresh berries!
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| Prep Time | 10 minutes |
| Cook Time | 12-15 minutes |
| Servings |
scones
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Ingredients
- 2 cups unbleached flour
- 1/2 cup almond flour
- 3 teaspoons baking powder
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 1/3 cup cold vegan butter
- 1/2 cup chopped rhubarb toss small bits of peeled, chopped rhubarb with a little sugar
- 3/4 cup fresh strawberries chopped into small pieces
- 1/3 cup plant milk
- 1/4 cup unsweetened apple sauce
- 1 Tablespoon egg replacer (with 3 Tablespoons water) I used Bob's Red Mill and it makes a fluffy biscuit.
Ingredients
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Rate this recipe!
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Instructions
- Heat oven to 400 degrees F.
- Line a pan with parchment paper or use a sil pad.
- In a cup, mix the egg replacer with the water, as instructed on package and let sit until it gels.
- Sift together the flours, baking powder, salt, and sugar in a large bowl.
- Chop the strawberries into small pieces. Set aside. Peel and chop the rhubarb into small pieces and sprinkle with a little sugar.
- Rub your butter into your flour mixture until well-combined.
- In a separate bowl, mix together the milk and applesauce. Stir in the gelled egg replacer.
- Gently toss the strawberries and rhubarb into the dry mixture.
- Make a well in the middle and add your liquid ingredients. Stir gently to combine.
- Mix by hand just until the dough comes together or your scones will not be as tender. Add a little more milk if it seems too dry. This should be a soft dough.
- Turn out your dough onto a lightly floured surface. Parchment paper is great. Divide your dough into two and shape each half into a circle about six inches in diameter.
- Now you can cut each circle into four or six evenly-sized triangles. Place the triangles on a baking sheet lined with parchment paper or a sil pad. The larger scones work well for toasting up later!
- Brush the tops of scones with a little plant milk and then sprinkle on a little coarse sugar.
- Decorate with a slice of strawberry on each. ( Easy to cut into an adorable heart...)
- Bake for about 10-15 minutes or until golden brown. Larger scones will take a little longer. The bottoms should be lightly browned.
- Remove from oven and let cool on a rack for a few moments. These are wonderful while warm! Great toasted up the next day, too! Enjoy!
- Optionally, when the scones have cooled a little, you can drizzle with a mixture of a little icing sugar, a touch of almond flavouring and a little water to make a drizzling texture.
Recipe Notes
Behind the scenes, our furry crew members, Katie and Frankie, resist the temptation to taste!
