Vegan Strawberry Mint Scones are perfect for celebrating spring and soon-to-be summer.
With last night’s rain and all of the flowers in bloom the scent, carried into my kitchen, on the breeze has me swooning, so do the handfuls of fresh strawberries from our berry patch!
These scones are easy enough to make with butter, if you are not vegan. For a vegan scone coconut oil (firm, not melted) or a vegan butter substitute does work well in place of butter. I use unsweetened almond milk as a milk substitute.
I prefer to use a half-and-half blend of unbleached flour and whole wheat white flour. It’s an easy way to sneak in a cleaner flour. Anyway you mix it, enjoy!
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.
- 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
- In a large mixing bowl, whisk the flour, sugar, baking powder, salt and mint.
- Combine the flour mixture and butter until small crumbs form. (Use your hands or a pastry cutter.)
- Mix the milk and vanilla.
- 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.
- 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.
- Place pieces on 2 parchment paper-lined baking sheet. Bake for 12 minutes or until golden. Allow to cool slightly before enjoying.