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
Ingredients
Scale
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
1/4 c nondairy white chocolate chips
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
Instructions
- 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.
Notes
*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.
Find it online: https://censoredbaker.com/vegan-strawberry-rhubarb-scones/
