Strawberry Scones


This recipe is eganized from the Cook’s Illustrated Cookbook.  I wanted to make a treat after coming home from picking strawberries.  I had made vegan scones following that recipe once before and they turned out pretty scrumptious.  Now I’m writing down what I did.  These are made with 100% whole wheat pastry flour which is local, too.  Double the recipe if you want plenty to freeze.

8 tablespoons coconut oil

7.5 ounces strawberries

1/2 cup hemp milk

1/2 cup soured rice quinoa milk*

2 cups whole wheat pastry flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt



1 tablespoon sugar

1 tablespoon melted coconut oil


Scoop the 8 tablespoons coconut oil out onto tray that will fit in your freezer.  Once it has frozen, chop it into small flakes with a knife and return to freezer.  Also put the cleaned and washed strawberries into the freezer.  Mix milks together in small bowl or large measuring cup and put in fridge.

Make sure your oven rack is in the middle and preheat to 425°.  Prepare baking sheet with parchment paper.

Mix dry ingredients in a medium bowl.  Add the frozen coconut oil to the mixture and mix until dry mixture coats oil flakes.  Add milk mixture and stir until combined.  Turn out onto floured surface and knead a few times.  It should hold together in a ragged ball.

Roll the dough into a square and fold into thirds, like a letter.  You may need to use a scraper or spatula if it sticks.  Put the dough on a plate and put in freezer for 5 minutes.

Bring the chilled dough back to the counter and roll out into a foot square.  Sprinkle berries over dough and press down slightly to embed them into the dough.  Roll the dough up so that it forms a tight, strawberry-studded log.  Use your scraper again if needed.  Flatten the log so it’s about 4 inches wide and cut scones.  If you cut it crosswise into 4 equal rectangles, you can cut each triangle regularly to form 2 triangles or cut each rectangle into 4 smaller triangles.  I made mini scones so they last longer.  Transfer to prepared baking sheet.

If you’d like, brush tops with melted coconut oil and dust with sugar.  Bake until tops and bottoms are golden brown, 18-25 minutes for regular sized and maybe 10 or so for mini.  Transfer to a wire rack and let cool for at least 10 minutes if you can stand it.

You can make these ahead and refrigerate them on the baking tray overnight or freeze them at that stage for up to a month.  If they’re frozen, don’t thaw, heat the oven to 375° and cook longer.  25-30 for regular and shorter for minis.

*If you don’t just happen to have this hanging around in your fridge, use your favorite vegan sour cream substitute.

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