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Vegan Strawberry Rhubarb Scones

Stack of strawberry rhubarb scones, a jug of milk and a basket of fresh strawberries.
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Sweet, sugary vegan scones loaded up with fresh strawberries, rhubarb, dairy-free white chocolate and topped with streusel and orange glaze.

Ingredients

Scale

For the Scones

2 cups all purpose flour

1/3 cup granulated sugar

1 tablespoon orange zest

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup vegan butter, cold

1/4 cup nondairy milk

1 teaspoon vanilla extract

1/2 cup diced strawberries

1/2 cup chopped rhubarb

1/4 cup nondairy white chocolate chips (optional)

For the Streusel Topping

1/2 cup all purpose flour

1/4 cup granulated sugar

2 tablespoons brown sugar

1/4 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

  1. Prep: Line a baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. 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.

Equipment

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.

Find it online: https://censoredbaker.com/vegan-strawberry-rhubarb-scones/

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