strawberry mint scones
Prep time
Cook time
Total time
These treats are best slightly warm from the oven and slathered with homemade jam. Do not skimp on the homemade jam. If they are not devoured on day one, they still keep well for up to 3 days.
Be a bit kitchen-clever and freeze half the batch for guests or mid-morning cravings. Follow through step 4 and freeze scones in a freezer-safe container. Bake as directed.
: vegan, breakfast, baked
Cuisine: vegan, breakfast, baked
Serves: 12
  • 2¾ cups all-purpose flour
  • ⅓ cup organic sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 tablespoon minced fresh mint
  • ½ cup butter substitute, cubed (butter for non-vegan recipe)
  • ¾ cup unsweetened almond milk (low-fat milk for non-vegan recipe)
  • 1 teaspoon vanilla extract
  • ½ cup chopped fresh strawberries
  • Flour for dusting
  1. In a large mixing bowl, whisk the flour, sugar, baking powder, salt and mint.
  2. Combine the flour mixture and butter until small crumbs form. (Use your hands or a pastry cutter.)
  3. Mix the milk and vanilla.
  4. Add the milk mixture to the flour mixture and stir until moistened and holds together. Mix in the strawberries until evenly distributed, do not over-mix.
  5. Divide the dough. On a well-floured surface, form each piece into a 6-inch circle. Cut each circle into 4 or 6 pieces. Freeze pieces for 20 minutes. Preheat oven to 450ºF.
  6. Place pieces on 2 parchment paper-lined baking sheet. Bake for 12 minutes or until golden. Allow to cool slightly before enjoying.
Recipe by phoebe's pure food at