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!
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!