I cannot get through a summer without having scones and cream with fresh strawberries – I CANNOT!!! It reminds me of warm, lazy afternoons in my Mom’s garden, where she grew all her own fruit. Of course not that I don’t eat animal products, my scones & cream have had to be slightly tweaked, but they’re just as good as the cow butter version. Actually, many prefer my vegan scones with strawberries and coconut cream because they don’t feel bad after eating them.
Ingredients
Makes 12 small scones
- 3 cups of ancient grain flour (you can use all-purpose but I love these ancient grains) + more for dusting
- 1/2 tsp sea salt
- 4 tsp baking powder
- 1/2 cup vegan buttery sticks (like Earth Balance), chilled and cubed
- 4 tbsp of fine sugar (or to be sugar-free, use Erythritol)
- 3/4 cup soy milk
- 1 tbsp fresh lemon juice
- 1 cup strawberries, halved
- 1/2 cup of coconut cream. (I love this recipe by Dextoxinista.)
Instructions
Preheat the over to 400F
- Sift the flour, salt and baking powder into a large bowl.
- Add the vegan butter and “rub” it into the flour with your fingers until the mixture resembles large breadcrumbs.
- Mix in the sugar
- Add the soy milk and lemon juice and work it into a ball with your hands. If it’s too sticky, add a little more flour.
- Turn the ball onto a surface dusted with flour and press it out into a circle about 2 inches thick.
- Use a deep cookie cutter to cut out circles.
- Place them on a parchment-lined baking sheet.
- Bake for 15- 20 minutes.
- Allow them to cool on a wire rack.
- When completely cool, cut in half and top each half with a generous dollop of coconut cream and fresh strawberries.
