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Vegan Strawberry Cream Scones With Almonds

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“These nifty scones don't require eggs, and even if you're not vegan you'll love them! They can be easily adapted for vegan and non-vegan ingredients depending on what you've got on hand (like real butter and milk) but Earth Balance is the best to use because it's the closest in taste and consistency to butter. Regardless of what you use the method's all the same, and the butter/margarine must be cold. You can leave out the almonds, I liked them for the extra crunch.”
9 scones

Ingredients Nutrition


  1. First, finely cut up your strawberries and wash them-- make sure you drain them with and blot with paper towels to get the excess moisture out or else they won't bake right.
  2. Sift the flour, sugar, baking powder, and salt together in a mixing bowl.
  3. Add the fresh orange zest, or if you're using dried, hydrate 1 teaspoon dried orange peel with 3 teaspoons water and let sit for at least 10-15 minutes before adding to the mix.
  4. Stir in the zest, then cut in the cold Earth Balance or butter in very small pieces bit by bit-- like you're "whittling" it inches.
  5. By hand or with a pastry cutter, mix the butter in with the other ingredients until the mixture is crumbly but coming together.
  6. Mix in the strawberries and almonds with the rosewater or vanilla.
  7. Add just enough milk or soymilk (almond milk etc.) to make the dough smooth but not too much or else it'll get too watery. If it does, just add a bit more flour to dry it back up. Then you can divide the dough one of two ways. But first lay out some parchment paper onto a cookie sheet.
  8. The lazy way (my way!) is to drop large spoonfuls of the mixture onto it, about 8-10 big globs. Make sure they're spaced far apart enough!
  9. Or, extract the whole bowl's contents and knead on a floured surface until you can get a large disc and pat it down to the desired thickness, then slice into 8-10 pieces, laying them out on the parchment paper.
  10. Regardless of how you get there, bake for 20-25 minutes at 425F until golden brown. Serve warm or cool. Warning, they're quite addictive!

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