If you’re looking for a companion for your morning coffee or tea, you’ve officially found it. Vegan Strawberry Rhubarb Scones? I mean, does anything get better than that? These sweet, sugary scones are laden with chunks of strawberry, rhubarb, dairy-free white chocolate AND are smothered in streusel topping!
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Vegan Strawberry Rhubarb Scones Ingredients
- All Purpose Flour: I like to use all purpose flour when making scones as it tends to yield a higher rise in the final product. This leads to less dense, crumbly scones. All purpose flour also helps to maintain the shape of the scone during the baking process.
- Sugar: No need for any fancy sugar or sweetener here. Normal, granulated sugar works perfectly to both sweeten the scones and provide a beautiful golden color.
- Baking Powder: Baking powder is our leavener of choice when making scones. I much prefer it to baking soda here as a larger amount is necessary. Using baking soda in large quantity produces a tinny flavor in your final product.
- Salt: For flavor and texture enhancing. Don’t skip!
- Vegan Butter: Vegan butter is a simple alternative to dairy butter. Non-dairy butter is made up of different vegetable oils and is solid at room temperature. The flavors are nearly identical to normal butter and you can typically find them sold next to each other in the grocery store.
- Vanilla Extract: Vanilla extract adds a beautiful dimension and flavor profile to our scones. It chemically adds more flavor without overpowering the strawberry and rhubarb.
- Nondairy Milk: Just about any dairy-free milk will do here. I used almond milk but soy, oat, rice, coconut, etc. will do perfectly fine as well.
- Strawberries: While I would recommend using fresh berries here, frozen will work in a pinch. Keep in mind that if you choose to use frozen berries you will still need to cut them up before using. Allow them to thaw slightly beforehand but do not thaw completely as freezer berries tend to turn mushy when left out too long. You don’t want super wet fruit!
- Rhubarb: Depending on where you live, rhubarb can be difficult to find. I have never even been able to find frozen rhubarb in my neck of the woods. That said, there is usually a small window during the summer when I can find fresh rhubarb in the produce section. I wish you luck! If you can’t find it, omit and double the amount of strawberries instead!
- Nondairy White Chocolate Chips: This one is a little bit tricky. While these chips are simply white chocolate chips without the dairy, they can be tough to find in the wild. When I know I’m going to need them I will typically order a couple bags of the King David brand from Amazon.
Tips for Vegan Strawberry Rhubarb Scones
- When it comes to baking scones, the colder your ingredients the better. Freeze your dry ingredients after combining for at least 15 minutes as written in the recipe. Do not skip this step! Be sure your vegan butter is as cold as possible prior to use and do not overwork the dough with your hands. You want the butter to melt as it bakes to product as flaky a scone as possible. Refrigerate the dough prior to baking as recipe directs.
- Using a food processor instead of forming the dough by hand is a great way to keep the ingredients cold. Just be sure not to over-mix here! See notes section on recipe card for food processor instructions.
- Be sure to fold in the strawberries, rhubarb and white chocolate before pulling the dough together into a disk. This will make it much easier to distribute the add-ins. You don’t want one scone to have all of the fun stuff and the rest to be completely plain!
- If you’d like to get ahead, you can prepare the dough for these scones and wrap it tightly in plastic wrap. Store it as a disk in the fridge for up to 48 hours and continue with recipe when you are ready to serve. Baked/prepared scones also freeze very well for up to 1 month.
How to Serve Vegan Strawberry Rhubarb Scones
Once you have conquered the baking process, it’s time for the fun part. I like to think my tastes are pretty classic when it comes to my scone consumption. I place a scone on a plate and make myself a cup of tea. Done!
If you are looking for something a little fancier, you can serve your scones with vegan butter and/or Vegan Clotted Cream. You can even dunk them in your coffee if you’d prefer!
These lovely scones can be dressed up or down to your preference and prepared for just about any occasion. I mean, I made a batch for myself and froze half of it so I could enjoy it throughout the week. Make it for yourself or make it to impress you friends. Totally up to you!
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
Frequently Asked Questions
Why do people mix strawberry and rhubarb?
Rhubarb is incredibly tart. With the addition of sugar, the flavor profile is altered completely. The rhubarb itself begins to give off notes of strawberry which makes the pairing with fresh berries all the more apropos.
How do I get my fruit scones to rise and be fluffy?
When it comes to baking scones, the colder your ingredients the better. Chilling your ingredients and dough as directed in the recipe is paramount. By keeping your butter cold and solid, the melting will take place during the baking process which creates steam and produces rise.
What type of flour is best for scones?
According to King Arthur Flour, the best type of flour to use when baking scones is all purpose. It creates “…a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour.”Print
Vegan Strawberry Rhubarb Scones
Sweet, sugary vegan scones loaded up with fresh strawberries, rhubarb, dairy-free white chocolate and topped with streusel. The perfect coffee/tea companion!
- 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
For the Scones
2 c all purpose flour
1/2 c sugar
1 tbsp baking powder
1/2 tsp sea salt
1/2 c vegan butter, cold
1 tsp vanilla extract
1/4 c nondairy milk, cold
1/2 c strawberries, chopped
1/2 c rhubarb, chopped
For the Streusel Topping
1/2 c all purpose flour
1/4 c sugar
2 tbsp brown sugar
1/4 tsp cinnamon
pinch of salt
2 tbsp vegan butter, softened
- Mix and Chill Dry Ingredients: Line a baking sheet with parchment paper. Set aside. Add all purpose flour, sugar, baking powder and sea 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 Butter + Add Wet Ingredients: 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. Add in vanilla extract and nondairy milk and stir with a wooden spoon. Dough should begin to pull together.
- Fold in Add-Ins and Chill: Fold in strawberries, rhubarb and white chocolate. Once these ingredients are well-distributed, use your hands to pull the dough together into a disk. Wrap in plastic and place dough in the refrigerator.
- Prepare Streusel and Cut Scones: While dough is chilling, prepare the streusel topping. Add all of the ingredients to a small bowl and work together using a fork until mixture is crumbly. Remove dough from the fridge and turn out onto a floured surface. Using your hands, shape the dough into an 8 inch disk. Cut disk into 8 equal slices and place them on prepared baking sheet 2 inches apart. Place baking sheet in the refrigerator to chill for another 30 minutes. Preheat oven to 375 degrees F (190 C).
- Bake: After 30 minutes have passed, remove baking sheet from fridge. 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 lightly golden. Allow scones to cool for 5-10 minutes on the baking sheet before transferring to a wire rack to cool completely.
*Scones will keep in an airtight container at room temperature for 3-4 days or can be frozen for up to 1 month.
**I prefer to use a food processor when making scones as 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.
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