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–+ servings
Lemon Rosemary Scones

Strawberry Lemon Rosemary Scones

The best easiest recipe for naturally sugar free vegan scones! I am adding strawberry, lemon & rosemary but you can add in your favorite fruit & nuts instead!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 2 cups All Purpose Flour 250g
  • ¼ teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cream of Tartar *see notes
  • ¾ cup Plant Milk 177ml
  • 1 teaspoon Fresh Lemon Juice 5ml
  • 1 Tbs Fresh Rosemary
  • 1 cup Freeze Dried Strawberries
  • 2 Tbs Lemon Zest
  • 5 Tbs COLD Vegan Butter 70g

Instructions
 

  • Preheat the oven to 375℉
  • First combine the lemon juice with the plant milk & let stand while you prepare the rest of the recipe
  • Combine the flour, baking soda, cream of tartar & salt together in a large mixing bowl
  • Using a box grater to cut the cold vegan butter into the dry ingredients quickly so it doesn't start to get too soft & turn greasy
  • Work the butter shreds through the flour mixture with your cold hands quickly until it is all incorporated through
  • Next add the crushed freeze dried strawberries, finely chopped rosemary & the lemon zest toss with your hands or a large spatula to distribute evenly
  • Add the plant milk then gently fold everything through allowing the milk to absorb through the flour rather than actually kneading it into the dough
  • This gentle folding & stirring with your hands will be the difference between a light & flaky biscuit or a heavy doughy one
  • The dough will be very sticky & that's good
  • Turn out onto a lightly floured surface & gently fold it over a couple times so it is no longer a super sticky dough & press it out to about 8" diameter and then cut it into 6 equal wedges (or scoop the dough with a rounded 2 ounce scooper)
  • Place on a parchment lined sheet pan and brush with aquafaba or your favorite vegan "egg: wash~ this is optional as you really don't need anything but I like a little sheen on my finished scones. Often times I will just sprinkle with cinnamon sugar instead
  • Bake immediately in a preheated 375°F oven for 20-25 minutes or until lightly golden brown & baked through

Notes

READ ALL THE NOTES FOR SUCCESS SECTION ABOVE THIS RECIPE
Storage Like most breakfast pastry that is meant to served the same day these scones will go stale before they go "bad" so it is best to make & serve them the same day, but they will stay fresh wrapped airtight for up to 3 days. Freeze for up to 1 month
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