Vegan Strawberry Scones

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HelloNutchello #CollectiveBiasSilk invited me to create a recipe to pair with their new Nutchello drinks, which are dairy, soy and gluten free. I decided vegan strawberry scones made with coconut milk would be the perfect afternoon snack pairing with the new Toasted Coconut & Cashew Nutchello.

A little more about the new Nutchello drinks –this drink is brand new to stores. I found the Nutchello at the Scottsdale Walmart store, and you can find it in the dairy section near the milk at your local Walmart. Nutchello drinks are best served over ice and they make for a slightly sweet and satisfying afternoon indulgence with only 9 grams of sugar and 80 calories or less per serving.Back to the scones — I combined two recipes to develop this vegan strawberry scone recipe (here and here). I love this recipe because it contains so few ingredients and is a light and yummy snack.The only drawback to this recipe is that it can be a bit sticky and difficult to knead. If you have this issue, just add more flour.

I chose to serve these vegan strawberry scones with strawberry preserves and the toasted coconut & cashew Nutchello. The subtle coconut flavor in the scones paired so well with the yummy drink.

This is the first non-dairy baked good recipe I’ve tried. What’s your favorite vegan baked treat? You should try them with Nutchello!

Vegan Strawberry Scones

Ingredients

1/2 cup strawberries, diced
2 cups all-purpose flour
2 teaspoons baking powder
3 tablespoons sugar
1 1/2 cups coconut milk

Directions

Preheat the oven to 375 degrees F.

In a medium bowl, mix flour, 2 tablespoons sugar, and 2 teaspoons baking powder. Stir in coconut milk until just combined.

Dump the mixture onto a floured surface and gently fold until mixture is a nice even texture and no longer sticky. Do NOT over-mix the dough or it will become tough. If your dough is still too sticky, add more flour and fold a couple more times.

Shape into an 8-inch circle and cut into 8 triangles using a sharp knife. It should be about an inch thick. Keep pieces together.

Brush the additional Tablespoon of coconut milk on the tops and sprinkle with the additional sugar.

Bake on a parchment lined baking sheet, on the top rack of the oven, for 20 – 25 minutes.

Let cool for 2-3 minutes before adding any optional glazes.

Orange Glaze: I made a simple orange glaze using 1/2 cup powdered sugar and 4 teaspoons of freshly squeezed orange juice. Simply whisk the juice and sugar together until a glaze forms. Drizzle over the scones and enjoy!