Learn how to make these vegan strawberry rosemary scones here. Finally – thick, flaky vegan scones that ooze with buttery goodness!
Scones can be a tough recipe to crack. Nine times out of ten, scones turn out dry and taste more like cardboard than a yummy treat. Luckily I have gone through many o’ scone recipes to discover a foolproof recipe for perfect, buttery vegan scones.
One of the best parts of scones is that you most likely have all the ingredients you need to bake these babies up sitting in your pantry right now!
The Best Scone Flavor Combinations
Today I am sharing a strawberry, rosemary scone recipe – a scrumptious paring. But, you can totally take the base of this recipe and change up your fillings! Some of my favorite varieties of scones include:
- Lemon and Blueberry Scones
- Chocolate Chip Scones
- Pumpkin Scones
- Cherry Vanilla Scones
- Orange and Cranberry Scones
- Almond Scones
- Cheddar and Chive Scones (bonus points if you add vegan bacon)
The Key to Making Perfect Vegan Strawberry Rosemary Scones
Now for why you are really here… how the heck do you get flaky, perfect scones? Make sure that no matter the scone recipe you adhere to these guidelines and I can ensure you that your scones will turn out fabulous:
- Place your mixing bowl in your freezer for a for minutes before you begin. Having chilled dough is a MUST if you want flaky, buttery scones.
- Refrain from over-mixing the dough. You want to keep chunks of butter in the dough so you get those pockets of buttery-goodness. If you feel your dough is getting too warm, feel free to pop it in your freezer for a couple minutes before you keep mixing.
- A good trick when baking anything with fruit in it is to toss the fruit in a little bit of flour before you mix it in with the dough. This will ensure all of the fruit doesn’t fall to the bottom of your tasty treats.
- Chill the scones in the refrigerator for 15 minutes before you put them in the oven. This will keep your scones thick, fluffy shape.
- Right before you stick your scones in the oven brush the top with a little bit of milk or heavy cream (I prefer Silk’s Dairy-Free Heavy Whipping Cream). This will give your scones a golden brown, crispy exterior.
The Base Recipe for Vegan Scones
If you aren’t a fan of strawberries or rosemary, no problem! You can easily use the base of this recipe and swap out the strawberries and rosemary for whatever fruit you are feeling like adding to your scones.
My Scone Secret
Do you want extra tasty scones? Well, I have just the trick for you! The most important step in my scone recipe is to add a sprig of rosemary and a couple star anise to a small pot with a tablespoon of water and bring the pot to a boil. Once boiling take it off the heat and let it cool for 10 minutes. Then, remove the rosemary spring and star anise and add the water to your dough. This infuses your dough with the rosemary flavor so every bite is packed with flavor!
I can’t wait for you to try these delicious vegan strawberry rosemary scones for yourself! If you do make these scones I would be super grateful if you left a review and comment below.
This is a special recipe in my heart because it’s my FIRST ever recipe on this blog. If you want to know a little bit more about me and my food journey click here!Print
Vegan Strawberry Rosemary Scones
- Total Time: 45 minutes
- Yield: 8 Thick Scones 1x
- Diet: Vegan
Finally – thick, flaky vegan scones that ooze with buttery goodness when you bite into them!
For the Base:
- 2 eggs (I use Follow Your Heart’s Vegan Egg or Bob’s Red Mill Egg Replacer)
- 1/3 cup almond milk
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1/3 cup cold butter
- 1/4 teaspoon salt
For the Add-Ins:
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg (or to taste)
- 2 tablespoons fresh, chopped rosemary
- A couple of star anise
- 1 tablespoon water
- 1 cup diced strawberries
- Preheat the oven to 450° and line a baking sheet with parchment paper.
- In a small bowl, combine the eggs and almond milk and set aside.
- In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder and salt. Once the dry ingredients are mixed together, place the bowl in the freezer for 10 minutes.
- While the dry ingredients are chilling, add 1 tablespoon of water, a sprig of rosemary and a couple of star anise to a small pot. Bring water to a boil and set aside off the heat for 10 minutes so the water infuses with the herbs.
- Using your fingers or a pastry cutter, break up the butter and combine it with the dry ingredients. If the butter starts to feel too warm at any point, place the bowl in the freezer for a couple minutes. There should still be small pieces of butter in your mixture after you are done combining.
- Remove the rosemary and star anise from the pot and combine with the egg and milk mixture.
- Add the milk mixture, cloves, allspice, nutmeg and rosemary to the flour mixture and mix together with a rubber spatula. Remember to not over-mix!
- Fold in strawberries and place the bowl in the refrigerator for 10 minutes.
- Place the dough onto the baking sheet. Flour your hands so the dough doesn’t stick to you and form the dough into a circle that is roughly 1 1/2 inches thick.
- Using a sharp knife, cut the disc into 8 wedges. Separate the wedges slightly so they have room to expand in the oven.
- Brush the top of the scones with heavy cream.
- Bake the scones for 15-20 minutes or until the edges just start to brown.
- Allow the scones to cool and top with coarse salt or powdered sugar. Pair your scones with a cup of hot coffee or tea and you have yourself a delicious breakfast! Scones will keep well in the refrigerator for about 5 days or they freeze super well for up to a month.
Toss the strawberries in a little bit of flour before you mix it in with the dough. This will ensure all of the fruit doesn’t fall to the bottom of your tasty treats.
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast
- Cuisine: Scones
- Serving Size: 1 Scone
- Calories: 204
- Sugar: 1.5g
- Sodium: 162mg
- Fat: 8.3g
- Saturated Fat: 2.1g
- Carbohydrates: 28.1g
- Fiber: 2g
- Protein: 4.3g
- Cholesterol: 0mg
Keywords: breakfast, sweet, scones, strawberries, rosemary