Vegan Strawberry Scones
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 10.6g |
| Total Carbohydrates | 7.6g |
| Dietary Fiber | 0.6g |
| Sugars | 2.1g |
| Sodium | 278.7mg |
| Protein | 0.3g |
| Potassium | 76.9mg |
Vegan Strawberry Scones
Prep Time
10 Min
Cook Time
10 Min
Difficulty
Easy
Servings
8
Nutrition Information
| Nutrient name | Nutrient weight per serving |
|---|---|
| Total Fat | 10.6g |
| Total Carbohydrates | 7.6g |
| Dietary Fiber | 0.6g |
| Sugars | 2.1g |
| Sodium | 278.7mg |
| Protein | 0.3g |
| Potassium | 76.9mg |
Ingredients
- 3 cups whole wheat pastry flour (plus more for surface)
- 3 tablespoons raw sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold coconut oil
- 1 cup chopped fresh strawberries
- 1 cup + 2 tablespoons Almond Breeze® Almond Coconut Original Almond Beverage
- 1 teaspoon vanilla extract
- Extra Almond Breeze® Almond Coconut Original and raw sugar for topping (optional)
Directions
- Preheat oven to 400 degrees F
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the coconut oil in with a fork until the mixture is crumbly.
- Stir in strawberries.
- Stir in Almond Breeze® and vanilla, mixing until just combined & all the dry ingredients are incorporated.
- Place dough onto a floured surface and pat into about a 9-inch circle. Cut the dough into 8 wedges. You may split the dough into two 4-5 inch circles, cutting each into 8 wedges, for smaller scones.
- Transfer the wedges to a greased or nonstick baking sheet, brush with extra almond beverage and sprinkle with raw sugar if desired.
- Bake 20 minutes, or until golden brown and firm to the touch.
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