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    Home » Recipes » Dessert Recipes

    Vegan Scones with Strawberries and Chocolate

    Published on April 30, 2019 by Kate, Updated on December 13, 2022 - 9 Comments

    This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

    Jump to Recipe Print Recipe
    closeup overhead shot of vegan scones with text overlay for pinterest

    These delicious vegan scones are made light and rich with coconut oil, bound together with flax, and filled chock full of strawberries, chocolate chips, and slivered almonds!  Step by step photos make this easy recipe a cinch to whip together!

    wide overhead shot of 5 vegan scones lined up with chocolate chips and fresh strawberries beside

    What you need to make these Vegan Scones:

    • Coconut Oil - you can use refined (no coconut flavor), or unrefined (lends a light coconut flavor)
    • Fresh strawberries
    • Slivered Almonds - the perfect size and texture
    • Almond flavor - for that extra flavor and aroma
    • Flax seed meal - to make flax eggs
    • Almond milk - or other non-dairy milk
    • Vegan Chocolate Chips - yes!!
    • All-purpose flour
    • Glazing sugar for the top - an optional but pretty and tasty garnish!

    closeup overhead shot of 2 vegan scones with glazed sugar on top

    Related recipe: Vegan Banana Nut Muffins

    How to make vegan scones:

    In a small bowl, mix your flax egg (see recipe), add almond milk, almond flavor, and vanilla extract.  Set aside.

    overhead shot of white bowl with vegan milk/egg mixture for vegan scones

    In a medium sized bowl, sift together dry ingredients: flour, salt, baking powder, and sugar.

    Then cut the coconut oil into the dry ingredients with a fork.

    overhead shot of flour mixture for vegan scones in a white bowl with fork

    Add vegan chocolate chips, diced strawberries, and slivered almonds and gently stir with a spoon or your hands until berries are well coated with the flour mixture.

    overhead shot of slivered almonds, diced strawberries and chocolate chips on top of flour mixture for vegan scones

    Related recipe: Vegan Zucchini Muffins

    Expert Cooking Tip:

    Adding the berries to the flour mixture before adding the liquid ingredients helps coat the berries with a bit of flour, preventing moisture pockets, and incorporating everything into the scones.

    overhead shot of strawberries and chocolate chips coated in vegan scone flour mixture

    Now add the non-dairy milk - (Almond milk is my preference for this recipe).

    side shot of non-dairy milk being added to vegan scone flour mixture

    Use a spoon or fork to mix together until all moisture is absorbed and there are no dry spots.

    overhead shot of vegan scone batter in a white bowl

    Form the vegan scone batter into a large ball and place on a parchment covered or pan-sprayed tray.  Use your hands to press the ball gently into a disc shape about eight inches across.

    overhead shot of vegan scone batter pressed into a large disc shape on parchment paper

    Use a knife to cut the disc into eight pieces.

    overhead shot of wedges being cut into vegan scone mixture

    More vegan sweet breakfast treats: Vegan Sticky Buns with Apples

    Then separate the pieces by an inch or two to allow space for rising.  Add glazing sugar if you like and place in the oven to bake at 400 degrees for 25-28 minutes.

    overhead shot of vegan scone wedges being separated for baking

    Your vegan scones are done baking when they are beginning to brown around the edges!  Crunchy on the outside, soft on the inside... and completely irresistible!

    overhead shot of baked and slightly browned vegan scones

    Related recipe: Vegan Buttermilk Biscuits

    How to store your vegan scones:

    Store your scones in an airtight container at room temperature for 1-2 days.  Refrigerate to keep them fresh a few days longer, re-warming as needed.

    Related recipe: Vegan Rhubarb Strawberry Crisp

    Can I freeze my vegan scones?

    Wrap the scones individually in plastic wrap and then place in a plastic wrap before freezing.  Defrost and then warm in the oven at 300 degrees for 5-10 minutes or in the microwave for 10-15 seconds.  Enjoy!

    overhead closeup shot of vegan scone on parchment paper with whole fresh strawberries beside

    IF YOU LIKE THIS POST YOU MIGHT ALSO BE INTERESTED IN:

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    If you’ve tried this Vegan Scone recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

    DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

    overhead closeup shot of vegan scones with strawberries and chocolate chips

    Vegan Scones with Strawberries and Chocolate Chips

    These delicious vegan scones are made light and rich with coconut oil, bound together with flax eggs, and filled chock full of strawberries, chocolate chips, and slivered almonds!  Step by step photos make this easy recipe a cinch to whip together!
    4.84 from 12 votes
    Print recipe Leave a comment
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 8
    Calories: 321kcal
    Author: Kate

    Ingredients

    • 1 Flax Egg, 1 Tbsp. Ground Flax plus 2 ½ Tbsp. water
    • ⅔ c Almond Milk
    • ¼ teaspoon Almond Flavoring
    • ¼ teaspoon Vanilla Extract
    • 2 c Unbleached White Flour
    • 1 tablespoon Baking Powder
    • ¼ teaspoon Sea Salt
    • 3 tablespoon Sugar
    • 6 tablespoon Coconut Oil, refined or un-refined
    • ⅓ c Slivered Almonds
    • ½ c Vegan Chocolate chips
    • 1 ½ c Finely Diced Strawberries

    Instructions

    • Preheat your oven to 400 degrees and prepare your baking tray with a sheet of parchment paper.
    • In a small bowl, mix your flax egg (whisk 1 tablespoon ground flax with 2 ½ tablespoon water) add almond milk, and flavorings.  Set aside while prepping the dry ingredients.
    • In a separate bowl sift together the four dry ingredients: flour, baking powder, salt, sugar. 
    • Cut the coconut oil into the flour mixture with a fork.
    • Now add diced strawberries, chocolate chips, slivered almonds to the flour mixture.  Use a spoon or your hands to mix strawberries into the flour mixture so they are well coated with flour. 
    • Now, add the wet ingredients to the dry, mixing until moisture is absorbed and there are no dry pockets.  Form the vegan scone batter into a large round ball.
    • Move the ball to prepared baking tray and press it into a round disc about 9 inches in diameter. Use a knife to cut the circle into eight wedges.  Move the wedges 1-2 inches apart from each other to allow rising space.
    • Add glazing sugar if you like for added sweetness and crunch!
    • Bake on the middle oven rack for 25-28 minutes or just until the edges begin to brown.  Let cool for at least 10 minutes, then enjoy!!!

    Notes

    Expert Cooking Tip:

    Adding the berries before adding the liquid ingredients helps coat the berries with a bit of flour, preventing moisture pockets, and incorporating everything into the scones.

    How to store your vegan scones:

    Store your scones in an airtight container at room temperature for 1-2 days.  Refrigerate to keep them fresh a few days longer, re-warming as needed.  

    Can I freeze my vegan scones?

    Wrap the scones individually in plastic wrap and then place in a plastic wrap before freezing.  Defrost as needed and then warm in the oven at 300 degrees for 5 minutes or in the microwave for 10-15 seconds.  Enjoy!

    Nutrition

    Serving: 1Scone | Calories: 321kcal | Carbohydrates: 39g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Sodium: 102mg | Potassium: 268mg | Fiber: 3g | Sugar: 11g | Vitamin C: 15.8mg | Calcium: 129mg | Iron: 2.7mg

    More Vegan Dessert Recipes

    • Vegan Mocha Mug Cake
    • Vegan Apple Sticky Buns
    • 25 Vegan Halloween Recipes
    • Vegan Blueberry Muffins

    Reader Interactions

    Comments

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      Recipe Rating




    1. Sheila Goode

      May 13, 2019 at 8:34 pm

      Thank you! I can’t wait to try it with the white wheat flour!

      Reply
    2. Sheila

      May 07, 2019 at 4:04 pm

      Trying not to use white flour. Do you have a suggestion as to what I could use instead? Because these look marvelous!

      Reply
      • Rebecca

        May 07, 2019 at 8:13 pm

        Thx for the question! You could try substituting white whole wheat flour... I haven't tried it myself so I can't give you exact ratios, but I would increase the non-dairy milk by a bit, and perhaps decrease the flour amount just a tad... let us know how it goes!

        Reply
    3. Sarah | Well and Full

      May 02, 2019 at 9:28 am

      These scones are absolutely gorgeous! Strawberries and chocolate are so good together 🙂

      Reply
      • Rebecca

        May 02, 2019 at 11:19 am

        Thanks! Yes, you can never go wrong with chocolate and strawberries!

        Reply
    4. Wanda Scarbrough

      May 01, 2019 at 4:28 am

      PS...I forgot to ask, I could not find the instructions on the flax egg....do you bring it to a boil to thicken?

      Reply
      • Rebecca

        May 01, 2019 at 8:43 am

        Good question, no boiling needed! Just mix the water and ground flax together, then add the other liquid ingredients and let that rest while you prep the rest of the ingredients!

        Reply
    5. Wanda Scarbrough

      May 01, 2019 at 4:26 am

      Just wondering Rebecca how to adjust this so the saturated fat is less? They look delicious, but we have to watch the saturated fats...????

      Reply
      • Rebecca

        May 01, 2019 at 8:41 am

        These are a bit of a decadent treat! You could try subbing half the coconut oil with mashed banana and see how it goes? Let me know if you try it!

        Reply

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