These Strawberries N Cream Scones are made with simple ingredients for a vegan recipe that is ready in minutes! Serve them with hot coffee for the perfect breakfast or afternoon snack.
Okay, I know what you guys are thinking…another strawberry scones recipe? Trust me, I get it, but it’s just so hard not to make them when you’re this good at it. You know?
JOKES! You guys, I promise, I make them so often simply because of how much I LOVE THEM! Seriously, I crave scones on the daily. So, if I’m being totally honest here, posting them afterward is just an afterthought. I have to admit though, this scones recipe is straight melt-in-your-mouth happiness, and it would be a disservice not to share them with you all. In fact, Cody and I (my husband, if you’re new here!) are in agreement that these Strawberries n Cream scones are easily my best scone recipe yet.
The taste is out of this world. We all know strawberries and white chocolate are a match made in heaven. To answer this question before it gets asked – I get my vegan white chocolate chips at Walmart! Unfortunately, I’ve heard some places don’t carry it – which clearly is a freaking shame. You really have to be picky with the kind of white chocolate that you buy, because some taste like chalky garbage. You’ve been warned!
If I’ve scared you off with that tip, and you’re weary of making this recipe or just want to try something new, don’t forget to take a look at these Lemon Poppyseed Scones, these Cardamom Orange Scones, or my favorite Blueberry Almond Scones.
Let’s not get ahead of ourselves, though. I promise, you don’t want to miss out on this healthy scones recipe!
Ingredients and Alternatives
For this recipe, I used only 8 simple ingredients. However, it is crucial that you purchase and use the correct versions of each. Otherwise, I can’t promise how your scones will turn out. To make sure this recipe remains vegan, you will need to gather oat flour, Nuzest vanilla protein, a thick vegan yogurt, dried strawberries, and white chocolate chips among other kitchen essentials such as baking soda and salt.
While my recipe calls for maple syrup and plant-based milk, you could also use honey or sugar as a sweetener. Just be sure to adjust the amount used accordingly. Similarly, you can also use any milk source you prefer. If you’re not dairy-free or vegan, I recommend cow’s milk. Similarly, if you can’t find a vegan yogurt option, be sure to use Greek yogurt. It’s thickness adds to the consistency of these scones.
If you want to mix things up and create your own twist on these Strawberries N Cream Scones, feel free to add or omit any ingredients you feel necessary. For instance, you could try using a different fruit, adding in nuts, or even toss in a few sprinkles. The options are endless!
The Secret to Making Strawberries N Cream Scones
Making these scones couldn’t get any easier. In fact, I swapped out the butter found in my other recipes to not only make this recipe a little lighter but also take the “work” out of mixing the ingredients. Now, all you need is one bowl, a few key ingredients, and 20 minutes of your time to create these strawberry scones. However, for even easier baking, I’m giving you a few tips to make the process a breeze!
To start, make sure your hands are wet before trying to handle the dough! This will prevent it from sticking to your fingers and becoming basically unusable. Don’t worry if it’s a little crumbly (It’s supposed to be this way).
Then, be sure not to overbake them! If your scones turn too golden-brown, they will no longer be soft and delicious. Instead, they’ll be more like hockey pucks, and nobody wants that. So, to prevent this, be sure to check on them frequently, and remember they will continue to cook a bit once you remove them from the oven.
How to Store and Reheat Vegan Scones
Scones can be difficult to keep fresh and crumbly, especially in warmer weather. Luckily, there are several storage options so you can easily find one to fit your needs. For the longest shelf life, I recommend storing your strawberry scones in the freezer. However, they can also be kept in the pantry or in the fridge. Take a look at this article for the best storage tips and tricks. Regardless of where you choose, be sure that your scones are stored in a dry, airtight container.
When stored on a shelf or in a pantry, vegan scones will last about 1-2 days. If kept in the fridge, they generally last about a week, and if stored properly in the freezer, scones can last up to 2 or 3 months. You’ll know your scones have gone bad if they begin to smell, turn color, or mold appears.
The best way to reheat scones is to pop them in the oven at the lowest temperature setting, and let them warm for 10-15 minutes before serving. Technically, you could pop them in the microwave, but I don’t recommend doing so as it will likely cause your scones to become soft and soggy.
For these strawberry scones, I drizzled white chocolate over top to create a delicious glaze, but nearly anything you have on hand would work! For instance, chocolate syrup, peanut butter, and cream cheese would all be delicious. Or, if you want to get a little fancy, feel free to frost your scones and add accents such as sprinkles, chocolate shavings, whipped cream, and more!
If you do make this recipe, I would love to see your recreation! Be sure to tag me on Instagram, and let me know if you added any ingredients in the comments below.
And, if you want to stay up-to-date on all things scones, be sure to take a look at this page.
Dying to tell everyone you made this recipe and loved it?? Don’t forget to share a picture and tag @thekellykathleen so that I can profess my love to you and re-share it for all to see!
Strawberries n Cream Scones
These vegan scones are creamy melt-in-your-mouth happiness that only takes 30 minutes from thought to life changing first bite.
- 1 1/2 cup oat flour
- 1 1/2 servings Vanilla Probiotic protein by Nuzest use can use an additional 1/3-1/2 cup of oat flour instead
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup maple syrup
- 1 5.3 oz small container of thick yogurt greek if not vegan
- 2 tbsp plant-based milk. *depending on how thick your yogurt is might not need this!
- 1/2 cup dried strawberries
- 1/4-1/2 cup vegan white chocolate chips + extra for optional drizzle
Preheat your oven to 400 degrees and line a baking tray with parchment paper.
In a large bowl, mix together all the ingredients except for the dried strawberries and white chocolate chips
Once combined, stir in the strawberries and white chocolate chips – leaving a few for a white chocolate drizzle if you wish. *you wish!
Once the oven has reached baking temperature, place the dough on your baking sheet. Using your hands (wet them, it helps!) pat the dough out into a circle that’s 1 1/2 -2 inches thick.
Cut the circle into 4 – 6 triangles and bake for 10-12 minutes. DO NOT over bake.
Let them completely cool before drizzle white chocolate on top or just eat immediately because patience is for suckers.
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