These vegan strawberry rhubarb scones are soft, buttery, and bursting with juicy strawberries, tart rhubarb, creamy white chocolate chips, and a sweet citrusy orange glaze. Perfect for breakfast, brunch, or an afternoon treat, these bakery-style scones offer the best flavors of spring and summer!
My family doesn't love rhubarb, but I worship it! I made this recipe and then got to eat all of the scones by myself... -Olivia
Scones don't have to be tricky, and these vegan strawberry rhubarb scones are proof! Soft inside and crisp on the outside, these scones have the perfect texture and the streusel on top truly takes them to the next level.
Be sure to check out my post on how to make vegan scones! While this is a beginner-friendly recipe, a few extra tips never hurt anyone.
If you love fruity scones as much as I do, you'll also want to try my vegan lemon blueberry scones and my vegan apple cinnamon scones!
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ingredients
Here is everything you'll need to make these scones:
- All-purpose flour provides the structure for the scones, creating a tender crumb while giving them enough stability to hold the fruit and white chocolate chips.
- Granulated sugar adds sweetness and helps the scones and streusel develop a lightly golden exterior as they bake.
- Orange zest infuses the dough and glaze with bright citrus flavor that complements the strawberries, rhubarb, and white chocolate.
- Baking powder is the leavening agent that helps the scones rise, creating a light, fluffy texture.
- Salt balances the sweetness and enhances the flavors of the fruit, citrus, and buttery dough.
- Cold vegan butter creates flaky, tender layers as it melts during baking, giving the scones their classic bakery-style texture.
- Nondairy milk adds moisture and helps bring the dough together without making it too wet.
- Vanilla extract adds warm, sweet flavor that complements the fruit and rounds out the overall taste of the scones.
- Strawberries add bursts of juicy sweetness and fresh berry flavor throughout each scone.
- Rhubarb provides a pleasantly tart contrast to the sweet strawberries and white chocolate, creating the classic strawberry-rhubarb flavor combination.
- Nondairy white chocolate chips add creamy sweetness that balances the tartness of the rhubarb and makes the scones feel extra indulgent.
- Brown sugar adds a subtle caramel flavor and extra moisture, giving the streusel a richer taste and texture.
- Ground cinnamon adds warmth and a hint of spice that pairs beautifully with the fruit and orange flavors.
- Powdered sugar forms the base of the glaze, creating a smooth, sweet finish that hardens slightly after drizzling.
- Orange juice thins the glaze to the perfect consistency while adding bright citrus flavor that complements the strawberries and rhubarb.
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why you'll love these scones
- The perfect balance of sweet and tart: Juicy strawberries and tangy rhubarb create a classic flavor combination that's bright, fresh, and irresistible.
- Soft, flaky, and buttery: These vegan scones have tender layers and a bakery-style texture without any dairy or eggs.
- Creamy white chocolate in every bite: Dairy-free white chocolate chips add a rich sweetness that perfectly complements the tart rhubarb.
- Crunchy streusel topping: A buttery cinnamon streusel adds a delicious crumbly texture and extra sweetness.
- Finished with a bright orange glaze: The citrus glaze ties all the flavors together and adds the perfect sweet finishing touch.
- Completely vegan: Made with simple plant-based ingredients, these scones are just as tender and delicious as traditional bakery scones.
how to make vegan strawberry rhubarb scones (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together all of the dry ingredients and placing the bowl in the freezer to chill for 15 minutes. Cut in the vegan butter until mixture is crumbly. Stir in the nondairy milk and vanilla extract. Fold in the strawberries, rhubarb and white chocolate chips.
Bring the dough together using your hands and shape into a disk. Wrap dough tightly in plastic wrap and place in the freezer to chill for 15 minutes. Prepare the streusel topping during this time.
Place the dough on a lightly-floured surface and shape disk into an 8-inch circle. Cut into 8 equal triangle slices and arrange 2 inches apart on a baking sheet lined with parchment paper.
Lightly brush each scone with nondairy milk and sprinkle generously with streusel topping. Bake scones at 375 degrees F (190 C) for 20-25 minutes.
Allow scones to cool. Drizzle with orange glaze just before serving.
tips and tricks
Here are a few things you can do to ensure your scones turn out perfectly!
- Keep ingredients cold: Cold ingredients is the key to flaky, tender scones. Follow all chilling instructions in the recipe for best results.
- Don't over-work the dough: Stir just until the ingredients come together. Overworking the dough develops gluten, resulting in tougher scones. Over-handling with your hands will also melt the butter.
- Cut the fruit into small pieces: Dice the strawberries and chop the rhubarb into small, even pieces so they distribute evenly throughout the dough and bake at the same rate.
- Pat the strawberries dry: If your strawberries are especially juicy, gently pat them dry with paper towels before adding them to the dough to prevent excess moisture.
- Fold in the fruit gently: Mix the strawberries, rhubarb, and white chocolate chips in carefully to avoid crushing the fruit and making the dough too wet.
- Cool before glazing: Let the scones cool for at least 10-15 minutes before drizzling on the orange glaze so it doesn't melt right off.
- Adjust the glaze as needed: If the glaze is too thick, whisk in a little more orange juice. If it's too thin, add a bit more powdered sugar until it reaches a drizzleable consistency.
- Serve the day they're baked: Scones have the best flavor and texture on the day they're are made, especially while they're still slightly warm.
how to cut scones
Shaping and cutting scones is simple, and a few easy techniques will help them bake up tall, flaky, and bakery-worthy.
- Pat the dough into a circle: Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Avoid using a rolling pin, which can compress the dough.
- Use a sharp knife or bench scraper: Cut the circle into 8 equal wedges, just like slicing a pizza. A sharp knife or bench scraper makes clean cuts without squishing the dough.
- Don't twist the blade: Press straight down when cutting rather than sawing back and forth. This helps the scones rise evenly in the oven.
- Separate the wedges: Leave about 1-2 inches of space between each scone on the baking sheet so they have room to expand as they bake.
- For smaller scones: Pat the dough into two smaller circles and cut each into 6 or 8 wedges for mini scones that are perfect for brunches and parties.
- Want perfectly round scones? Instead of cutting wedges, use a lightly floured round biscuit cutter. Press straight down without twisting to help the scones rise evenly.
how to get ahead
If you're planning for a brunch, holiday, or special occasion, these vegan strawberry rhubarb scones are easy to prepare in advance.
- Make the dough ahead: Prepare the dough, shape it into a circle, cut it into wedges, cover and refrigerate the unbaked scones for up to 24 hours. Bake them fresh when you're ready to serve.
- Freeze unbaked scones: Arrange the cut scones on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Bake straight from frozen, adding 2-5 extra minutes to the baking time.
- Make the streusel in advance: The streusel topping can be mixed and stored in an airtight container in the refrigerator for up to 3 days, making assembly even quicker.
- Prepare the glaze ahead: Whisk together the orange glaze and store it in an airtight container in the refrigerator for up to 3 days. If it thickens, stir in a teaspoon of orange juice before using.
- Bake ahead: The scones can be baked 1 day in advance and stored in an airtight container. For the freshest flavor and texture, wait to add the orange glaze until just before serving.
- Refresh before serving: Warm baked scones in a 300°F (150°C) oven for 5-10 minutes, then drizzle with the glaze once they've cooled slightly for that fresh-from-the-oven taste.
frequently asked questions
Yes. If using frozen fruit, thaw and drain it well before adding it to the dough to prevent excess moisture from making the scones too wet.
No. Rhubarb doesn't need to be peeled. Simply trim the ends and chop the stalks into small, even pieces.
This is often caused by expired baking powder or overworking the dough. Be sure your baking powder is fresh and mix the dough just until combined.
Too much flour or overbaking are the most common causes. Measure the flour carefully and bake just until the scones are lightly golden.
The tops should be lightly golden, and the bottoms should be golden brown. A toothpick inserted into the center should come out clean, aside from melted white chocolate.
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how to serve vegan scones
These scones are delicious served slightly warm or at room temperature, making them perfect for everything from casual breakfasts to elegant brunches.
- With coffee or tea: Enjoy a scone alongside your favorite cup of coffee, espresso, or a pot of hot tea for a cozy morning or afternoon treat.
- As part of a brunch spread: Pair them with fresh fruit, vegan yogurt, granola, and tofu scramble for a beautiful brunch menu.
- With vegan butter: A little vegan butter spread over a warm scone adds even more rich, buttery flavor.
- With fruit preserves: Strawberry, raspberry, or orange marmalade complements the fresh fruit flavors beautifully.
- With vegan clotted cream: Add a dollop of vegan whipped cream for an extra indulgent bakery-style treat.
- Warm them before serving: If made ahead, reheat the scones in a 300°F (150°C) oven for 5-10 minutes to refresh their texture before serving.
storage
Room temperature: Store the scones in an airtight container at room temperature for up to 2-3 days. They're best enjoyed the day they're baked but will stay soft for another day or two.
Refrigerator: For longer storage, keep the scones in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm them slightly before serving.
Freezer: Freeze the cooled scones in a freezer-safe airtight container or zip-top bag for up to 1 month. For best results, freeze them without the glaze and add the glaze after thawing.
To reheat: Warm the scones in a 300°F (150°C) oven for 5-10 minutes or microwave individual scones for 10-15 seconds until just warmed through.
Store the glaze separately: If making ahead, keep the orange glaze in an airtight container in the refrigerator for up to 3 days and drizzle it over the scones just before serving for the freshest appearance.
Best freshness tip: Store the scones in a single layer or place a piece of parchment paper between layers to help protect the streusel topping and glaze.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintVegan Strawberry Rhubarb Scones
Sweet, sugary vegan scones loaded up with fresh strawberries, rhubarb, dairy-free white chocolate and topped with streusel and orange glaze.
- Prep Time: 1 hour
- Bake Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 Scones 1x
- Category: Dessert for Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Scones
2 cups all purpose flour
⅓ cup granulated sugar
1 tablespoon orange zest
1 tablespoon baking powder
½ teaspoon salt
½ cup vegan butter, cold
¼ cup nondairy milk
1 teaspoon vanilla extract
½ cup diced strawberries
½ cup chopped rhubarb
¼ cup nondairy white chocolate chips (optional)
For the Streusel Topping
½ cup all purpose flour
¼ cup granulated sugar
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
pinch of salt
2 tablespoons vegan butter, softened
For the Orange Glaze
1 cup powdered sugar
2-3 tablespoons orange juice (fresh or bottled)
1 tablespoon orange zest
Instructions
- Prep: Line a baking sheet with parchment paper. Set aside.
- Mix: Add all purpose flour, sugar, orange zest, baking powder and salt to a large bowl and whisk together. Place bowl in freezer for at least 15 minutes to ensure ingredients are as cold as possible.
- Cut in the Butter: Once dry ingredients have been chilled, remove bowl from the freezer. Cut vegan butter into the mixture using a pastry cutter and work until texture is fine and crumbly. Pour in the nondairy milk and vanilla extract and stir with a spoon. Mixture will start to clump together in places but should still appear dry.
- Mix-In's: Fold in the strawberries, rhubarb and white chocolate. Once these ingredients are well-distributed, use your hands to pull the dough together into a disk. You can add another tablespoon of nondairy milk if needed. Wrap dough tightly in plastic and place in the freezer to chill for 15-20 minutes.
- Streusel: While dough is chilling, prepare the streusel topping. Add all of the ingredients to a small bowl and work together using a fork until crumbly. Remove dough from the freezer and place dough on a very lightly-floured surface. Using your hands, shape the dough into an 8 inch circle. It will be about 1 inch thick. Cut the dough into 8 equal, triangle slices and arrange them on your prepared baking sheet, 2 inches apart. Place baking sheet in the freezer to chill for another 15 minutes. Preheat oven to 375 degrees F (190 C).
- Bake: After scones have chilled, brush each scone lightly with nondairy milk using a pastry brush. Sprinkle each with a generous amount of streusel. Place baking sheet in preheated oven and bake for 20-25 minutes or until scones are golden. Allow scones to cool for 5-10 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Serve: Prepare the glaze while the scones are cooling. Whisk all of the glaze ingredients together in a glass bowl. Drizzle glaze over cooled scones, just before serving.
Notes
*Scones will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
*You can use a food processor to make scones. It helps to keep the ingredients as cold as possible. If you would like to use this method, add your cold vegan butter to the bowl of your food processor followed by the chilled dry ingredients. Pulse until mixture is crumbly. Add in the vanilla and nondairy milk. Run machine until dough begins to come together. Turn out into a bowl and fold in strawberries, rhubarb and white chocolate. Continue with recipe as written.
more vegan scones:
- vegan lemon blueberry scones
- vegan pumpkin scones
- blackberry almond coffee cake scones
- vegan apple cinnamon scones
- vegan chocolate chip scones
more vegan pies and pastries:
- Vegan Nectarine Galette (no peeling necessary!)
- Vegan Lemon Blueberry Scones
- Vegan Chocolate Bourbon Pecan Pie
- Vegan Pumpkin Scones
My family doesn't love rhubarb, but I worship it! I made this recipe and then got to eat all of the scones by myself...
It's so nice when you get to make something just for you!!