Irresistible Vegan Strawberry Scones Recipe

vegan scones by bettina's kitchen

Scones, where did they actually originate? No one knows for sure but aren’t we all glad they exist! These gluten free vegan strawberry scones have a rich creamy luscious feel that will leave you beyond satisfied. In addition to this, the sweetness of the strawberries paired with the crumbly buttery goodness of the scone is just simply divine. If you haven’t grown your own strawberries this year, you could support your local farmers instead to pick the juicest berries for this vegan recipe.

Finally now we’ve all reunited after such uncertain challenging times, we can all get together to enjoy some quality food. Before you just had tea and plain buttered scones, right? Still absolutely delicious. However, the sun’s out which means strawberry season is here so why not have that long over due catch up enjoying some fresh vegan strawberry scones… of course with a cuppa too. Feel free to tag me in your photos over on Instagram if you try this recipe out. I would love to know where these scones have been eaten and what your thoughts on them are.

TAGS: How to make vegan scones

Vegan Strawberry Scones Recipe

  • Servings: 6 scones
  • Difficulty: easy
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    For the Strawberry Scones:
  • 450g self-raising flour
  • 30g caster sugar
  • 70g vegan butter
  • 200ml dairy free milk
  • 1 tbsp apple cider vinegar
  • 4 strawberries, finely diced
  • For the Topping:
  • melted vegan butter for brushing
  • 1 tsp brown sugar
  • To Serve:
  • fresh strawberries
  • strawberry jam
  • coconut yoghurt or whipped coconut cream


  1. Preheat the oven to 200ºC.
  2. For the scones, mix the flour, butter and sugar together using your hands until combined.
  3. Then make a nest / hole in the middle of the mix, pour in the milk, apple cider vinegar and diced strawberries, and continue to mix well with your hands.
  4. Empty the dough onto a flat floured surface and knead for a few minutes until everything is incorporated.
  5. Split the dough into 6 pieces, roll each piece into a rough ball shape, and slightly flatten to form a scone shape.
  6. Put onto an oven tray lined with greaseproof paper, baste with some melted vegan butter then sprinkle some brown sugar over the top.
  7. Put into the oven for 25 minutes, then serve up with a dollop of coconut yoghurt or whipped coconut cream, strawberry jam and some fresh strawberries.

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