Delight in these vegan strawberry rhubarb scones, featuring a tender, flaky texture and a hint of sweetness from fresh fruit. Topped with a creamy cashew icing, this recipe is dairy-free and perfect for a wholesome breakfast or afternoon treat. Easy to make and simply delicious!
Experience a burst of summer with these vegan strawberry rhubarb scones! Each bite delivers a delightful combination of juicy strawberries and tart rhubarb, enveloped in a tender, flaky texture. Drizzled with a luscious cashew icing, these scones are a delicious, dairy-free treat that’s perfect for breakfast, brunch, or an afternoon snack. Fresh, flavorful, and irresistibly good, they’ll quickly become a favorite in your baking repertoire!
Delight in Homemade Vegan Strawberry Rhubarb Scones: A Simple and Wholesome Treat
If you’re craving a delightful, wholesome treat that combines the best of summer’s fresh flavors with the ease of vegan baking, look no further than these vegan strawberry rhubarb scones. Perfectly tender and flaky, these scones offer a burst of juicy strawberries and tart rhubarb, all while being completely dairy-free. And with a creamy cashew icing drizzled on top, they’re as delicious as they are nutritious.
Why Vegan Baking is Easier Than You Think
Baking vegan treats can seem daunting if you're new to it, but this strawberry rhubarb scone recipe proves that it’s easier than you might expect. Vegan baking involves substituting animal-based ingredients with plant-based alternatives, and it doesn’t mean sacrificing taste or texture. In fact, vegan baked goods can be just as delicious, if not more so, than their traditional counterparts. This recipe is a testament to that, using simple, wholesome ingredients that come together effortlessly to create scones that are both delightful and easy to make.
The Magic of Strawberry and Rhubarb
The combination of strawberries and rhubarb is a classic that never goes out of style. Strawberries bring a natural sweetness, while rhubarb adds a tangy bite, creating a perfect balance of flavors. This recipe takes advantage of the vibrant flavors of these fruits, making it a refreshing option for any time of day.
Ingredients That Shine
All-Purpose Flour: The base of these scones, all-purpose flour provides the necessary structure and fluffiness. For those with gluten sensitivities or celiac disease, you can easily substitute this with a gluten-free all-purpose flour blend.
Coconut Sugar: A lower glycemic alternative to regular sugar, coconut sugar adds a hint of caramel flavor and works wonderfully in baking. It's a wholesome choice that keeps the scones light and naturally sweet.
Baking Powder: Essential for leavening, baking powder helps the scones rise to a light, airy texture.
Vegan Butter: Cold vegan butter is used to create those irresistible, flaky layers in the scones. If you need a dairy-free option, there are plenty of vegan butters available that perform well in baking.
Soy Milk and Plant-Based Greek Yogurt: These ingredients work together to provide moisture and a tender crumb without any animal products. They help bind the dough and give the scones their soft texture.
Vanilla Extract: A splash of vanilla enhances the overall flavor, making the scones taste rich and delicious.
Strawberries and Rhubarb: Fresh or frozen, these fruits are the stars of the scones, adding both flavor and a touch of color.
Cashews and Medjool Dates for Icing: Soaked cashews and dates blend into a creamy, sweet icing that complements the scones perfectly.
How to Make Vegan Strawberry Rhubarb Scones
1. Prep Your Ingredients: Begin by gathering all your ingredients and preheating your oven to 425°F (220°C). This ensures that your scones bake evenly and develop a golden-brown crust.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, coconut sugar, baking powder, and salt. This creates a uniform dry mix that will help the scones rise properly.
3. Cut in the Vegan Butter: Add cold vegan butter to the dry ingredients. Use your fingers or a pastry cutter to incorporate it until the mixture resembles coarse crumbs. The clumps of butter are crucial for creating the flaky texture.
4. Combine Wet Ingredients: Create a well in the center of the dry mix and pour in the soy milk, plant-based Greek yogurt, and vanilla extract. Stir gently until just combined—overmixing can result in tough scones.
5. Fold in the Fruit: Gently fold in the chopped strawberries and sliced rhubarb. Be careful not to overwork the dough; you want to incorporate the fruit without breaking it down too much.
6. Shape and Bake: Turn the dough out onto a lightly floured surface, pat it into a 1-inch thick circle, and cut into wedges or squares. Place the scones on a parchment-lined baking sheet and bake for 22-25 minutes, or until they are golden brown on top.
7. Make the Icing: While the scones are baking, prepare the cashew icing. Soak cashews and a Medjool date in boiling water for about 10 minutes, then blend with maple syrup, vanilla extract, and a pinch of salt until smooth. Adjust the consistency with the reserved soaking water if needed.
8. Drizzle and Enjoy: Once the scones have cooled slightly, drizzle them with the creamy cashew icing. Enjoy warm or at room temperature.
Making it Gluten-Free
For those who need a gluten-free option, simply swap out the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or guar gum, as these ingredients help provide structure and elasticity that gluten normally would. The rest of the recipe remains the same, and you’ll still get delicious, flaky scones that everyone can enjoy.
Why You'll Love These Scones
These vegan strawberry rhubarb scones are more than just a treat—they're a celebration of wholesome, plant-based ingredients. They offer a burst of flavor with every bite, combining the sweetness of strawberries with the tang of rhubarb, all enveloped in a tender, flaky pastry. The creamy cashew icing adds a decadent touch that takes these scones to the next level. Whether you’re enjoying them for breakfast, brunch, or as an afternoon snack, these scones are sure to impress with their delicious taste and simple, wholesome ingredients.
Indulge in these vegan strawberry rhubarb scones and experience the joy of baking with fresh, vibrant ingredients. Your taste buds will thank you, and your friends and family will be delighted by this delicious, plant-based treat. Happy baking!
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Strawberry Rhubarb Scone Recipe
Prep time: 15 min
Cooking time: 25 min Total time: 40 min
Servings: 8 scones
Ingredients
Scones:
2 1/4 cups all-purpose flour
1/3 cup coconut sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup vegan butter (cold)
1/2 cup soy milk
1/3 cup plant-based Greek yogurt
1 tsp vanilla extract
1 cup fresh or frozen strawberries, chopped
1/2 cup fresh or frozen rhubarb, sliced
Icing:
1/3 cup cashews
1 large Medjool date
1 tbsp maple syrup
1/2 tsp vanilla extract
Pinch of salt
Reserved soaking water from cashews and date
Instructions
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Scone Dough:
In a large mixing bowl, whisk together the flour, coconut sugar, baking powder, and salt.
Cut the cold vegan butter into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized clumps.
Make a well in the center of the mixture. Add the soy milk, plant-based Greek yogurt, and vanilla extract. Stir gently to combine, being careful not to overmix.
Fold in the chopped strawberries and sliced rhubarb until just combined.
Shape and Bake:
Turn the dough out onto a lightly floured surface or onto a parchment paper. Pat the dough into a 1-inch thick circle or rectangle.
Cut the dough into 8 wedges or squares and place them on a parchment-lined baking sheet.
Bake in the preheated oven for 22-25 minutes, or until the tops are golden brown.
Prepare Icing:
While the scones are baking, soak the cashews and date in boiling water for 10 minutes.
Drain the cashews and date, but reserve 1/3 cup of the soaking water.
In a small blender or food processor, combine the soaked cashews, date, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth, adding more soaking water if necessary to achieve a drizzleable consistency.
Finish:
Allow the scones to cool slightly before drizzling with the cashew icing.
Enjoy your freshly baked vegan strawberry rhubarb scones!
Feel free to adjust the sweetness of the icing or the scone dough according to your taste preferences. Happy baking!
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