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–+ servings
strawberry chocolate scones closeup.

Vegan Chocolate Strawberry Scones

LingLing Deng
Soft and flakey vegan scones with fresh strawberries and mini chocolate chips. Pair these scones with a cup of tea or coffee for a tasty afternoon snack! This recipe makes 6 large scones or 8 small scones.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 scones

Ingredients
  

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • pinch of salt
  • ¼ cup granulated sugar
  • ½ cup vegan butter, cubed and cold
  • ½ cup non dairy milk, such as soy milk
  • ½ cup mini vegan chocolate chips
  • 1 cup finely diced strawberry, about 4 large strawberries
  • raw sugar for topping
  • non dairy milk for brushing

Instructions
 

  • Preheat the oven to 400ºF and set oven racks to the middle. Line a baking sheet with parchment paper or a silicon baking mat.
  • Sift flour, baking soda, baking powder, salt and sugar into a large bowl.
    2 cups all purpose flour, 2 tsp baking powder, 2 tsp baking soda, pinch of salt, ¼ cup granulated sugar
  • Add the cubed butter to the dry mix. Using a pastry blender or two forks, cut the butter into flour until the mixture has a coarse texture (see image for reference).
    ½ cup vegan butter
    texture of butter and flour mixture for scones.
  • Gradually add the non dairy milk while mixing with a fork.
    ½ cup non dairy milk
    texture of scone dough with non dairy milk added.
  • Add the chocolate chips and diced strawberries. Mix with a fork until the mix-ins are evenly distributed and a rough dough forms.
    ½ cup mini vegan chocolate chips, 1 cup finely diced strawberry
    Scone dough with un-mixed strawberries and chocolate chips.
  • Lightly knead the dough with your hands and transfer to a clean floured surface. Knead the dough 2-3 times and form the dough into a thick disk (about 6 inches).
    If you are making 8 smaller scones: divide the dough into two and form two separate dough disks (about 4 inches each).
    scone dough formed into a disk.
  • Using a knife, cut the dough disk into 6 even pieces.
    If you are making 8 scones, cut each dough disk into 4 even pieces.
    scone dough disk cut into 6 pieces.
  • Transfer the cut scones to your baking tray. Brush each scone with non dairy milk, and sprinkle raw sugar on top.
    non dairy milk for brushing, raw sugar for topping
    unbaked scones on a baking sheet.
  • Bake the scones for 25-30mins, or until the tops are golden coloured. Remove the scones from the oven and cool slightly on the baking tray before transferring to a cooling rack to cool completely.
    baked scones on baking tray.

Notes

Storage instructions:

  • once the scones are completely cooled, seal them in a zip lock bag and store them in the fridge for up to 5 days. 
  • To freeze the scones, wrap each scone with plastic wrap, store the scones in a ziplock bag and freeze for up to 3 months.

Reheating instructions:

  • To heat up a refrigerated scone: microwave on high for 20-25 seconds OR bake the scones at 350ºF for 5-8mins
  • To heat up a frozen scone: defrost the scones in the microwave for 30-35 seconds. Optionally, you can bake proceed to bake them at 350ºF for 5mins to make the scones crispier!
Keyword baked goods, chocolate dessert, chocolate strawberry scones, easy scone recipe, scones, strawberry scones, vegan baked goods, vegan chocolate scones, vegan scones, vegan strawberry scone, vegan valentines day dessert
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