It's finally Spring! Well, technically it is, but lately LA mornings have been feeling like Fall, all gloomy and overcast. Well, the solution is right here, Strawberries and Cream Scones to bring a little sweetness to your doom and gloom.
I shared these babies as my Mother's Day recipe on Youtube, but honestly, make these year round! They're so moist and flaky with just the right amount of sweetness. I mean, hello strawberries! Hello icing drizzle! What's not to love? Nothing, Guys. Not one thing.
Prep Time: 15 minutes
Cook Time: 25 - 30 minutes
Total Time: 40 - 45 minutes (plus additional cooling time)
Yield: 8 scones
Click here to download the PDF version of this recipe!
1 flax egg (1 tbsp. flaxseed meal + 2 1/2 tbsp. water)
vegan buttermilk (1/2 cup unsweetened almond milk or vegan milk of choice + 1/2 tbsp. vinegar or lemon juice)
1/2 cup cold vegan butter (substitute cold coconut oil)
2 cups unbleached all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. sea salt
1/3 cup granulated sugar
1 tsp. vanilla extract
1 cup fresh or frozen strawberries
1/2 cup powdered sugar (aka confectioners' or icing sugar)
1/2 tbsp. unsweetened almond milk or vegan milk of choice
Preheat your oven to 350º Fahreinheit.
Make the flax egg by combining 1 tbsp. of flaxseed meal with 2 1/2 tbsp, of water. Then, make the vegan buttermilk by mixing 1/2 cup of vegan milk with 1/2 tbsp. of vinegar or lemon juice. Set both the flax egg and buttermilk aside.
Cube your cold butter into small 1/4" to 1/2" pieces and store it back in the refrigerator while you work on the rest of the ingredients. This is imperative because you want to keep your butter cold throughout the entire process. This is what creates the flaky, moist texture in a scone. Now cut your strawberries into small 1/4" to 1/2" pieces and keep it in the refrigerator as well.
Next, mix the flour, baking powder, sea salt, and sugar together in a large mixing bowl. Grab your butter from the refrigerator and add it to the flour mixture. Work in the butter with your hands by rubbing it into the mixture until it forms a lumpy sand-like texture. Be sure to work quickly in this step to keep your butter from melting too much from the heat in your hands. Alternatively, you can use a fork or pastry cutter.
Now you can add in the buttermilk, flax egg, and vanilla extract and mix till all the ingredients are combined and forms a soft dough. Fold in the strawberries till they're dispersed evenly throughout the dough.
Set aside and lightly flour a work surface to prep your dough. Rub some flour onto your hands, and place the dough onto your work surface. The dough will be a little wet, but it should still be moldable. Form the dough into a 6" to 8" dish and cut them into 8 equal wedges.
Divide the wedges onto a baking sheet topped with parchment paper or a baking mat. Space them out at least 2" apart. If you find that your dough is too soft from melting, put the pan with the scones in the refrigerator for at least 15 minutes prior to baking. This will help keep their form and not spread too much in the oven.
Bake your scones for 25 to 30 mins. or until they are slightly browned and cooked all the way through.
While your scones are baking, make the icing by mixing 1/2 cup of powdered sugar with 1/2 tbsp. of unsweetened almond milk. When the scones are done baking, let them cool on the baking sheet for 5 minutes then drizzle the icing on top of each one. Go ahead and double the icing recipe for some extra icing. (I mean, why not, right?!)
To make ahead: Make your scones up until Step 7 a day in advance and keep in the refrigerator till they're ready to bake. You can also make the icing a day in advance. Just let it come to room temperature before drizzling. Otherwise, it'll be too thick.
MAKE THIS RECIPE?
Also, comment below to let me know how yours came out!