These sweet vegan strawberries & cream scones are bursting with sweet summer berries and topped off with a drizzle of rich and creamy dairy-free cream cheese frosting.
For all of my moaning and complaining about summer, I must say this: this year hasn’t been too bad! I think I can count on my two hands the number of 90+ degree days we’ve had. And for each of those days, we’ve had at least one cool rainy day (I love those!). And my garden, which is usually a sad, sad sight at this point, is bursting with lots of tomatoes, a couple of peppers, and even some itty-bitty baby eggplants that I didn’t even plant. Total score.
All in all, despite the lack of hot weather, the food has been good! And not just from my garden. I’ve been making regular trips to the farmer’s market and getting loads of awesome berries and mangoes and other sweet things that I don’t grow on my own. All the food and cool weather too. I get to have my cake and eat it too! Or in this case, I get to have my scones and eat them too. (<– So dorky. I’m genuinely sorry. Couldn’t resist.)
Getting serious though, I love my summer strawberries. I just love strawberries period, and while I’ll eat them in February, I do so a bit begrudgingly, because they’re not very good that time of year.
Anything strawberries and cream is my favorite, so that’s what I decided to put into this lovely batch of summery vegan scones!
Scones can be tricky because they tend to walk a delicate line between being too dry and crumbly and overly soft. These scones came out with what I consider to be the perfect texture!
I used a mix of whole wheat pastry and all-purpose flour to keep them on the healthy side of reasonable while maintaining a nice delicate crumb. I used Vanilla Silk Almondmilk Yogurt Alternative to moisten up my dough. It was perfect! Kept the scones perfectly moist while adding just the right amount of vanilla flavor, hence the cream portion of strawberries and cream scones. (Silk Almondmilk Yogurt Alternative also comes in peach and strawberry flavors, which you could probably use as well. But I prefer strawberries and cream to strawberries and strawberries.) Everything gets topped off with a drizzle of cashew cream cheese frosting.
The scones turned out absolutely delicious. I’m sure I’ll eat them all summer long and maybe even be a bit sad to see the season go. ;)
Vegan Strawberries & Cream Scones
For the Scones
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour, or another cup of all-purpose
- 1/3 cup vegan granulated sugar, I used coconut, plus more for sprinkling
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon, optional, but really nice!
- 1/2 teaspoon salt
- 1 cup Vanilla Silk Almondmilk Yogurt Alternative (use 2 single-serve containers and you'll have a spoonful left for a snack!)
- 1/3 cup melted coconut oil
- 1 1/2 cups chopped fresh strawberries
For the Cream Cheese Frosting
- 1 cup raw cashews, soaked in water 4-8 hours and drained
- 1/4 cup maple syrup
- 1/4 cup unflavored non-dairy milk, plus more to thin (I used Silk original Almondmilk)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Begin by making the scones. Preheat the oven to 400° and line a baking sheet with parchment paper.
In a medium mixing bowl, stir together the flours, sugar, baking powder, cinnamon and salt. In a small bowl or liquid measuring cup, stir together the Silk Almondmilk Yogurt Alternative and coconut oil. Add the Silk mixture to the bowl with the flour mixture and stir just until blended and a sticky dough forms. Fold in the berries.
Shape the dough into a ball and transfer it to the prepared baking sheet. Press the dough into a 10-inch round circle. Lightly flour a large, sharp knife and cut the dough into 8 triangles, being careful not to cut the parchment paper. Use a pie server to gently separate the triangles, spacing them about an inch or so apart. Optionally, sprinkle the tops with a bit more sugar.
Place the baking sheet into the oven and bake for 15 minutes, or until lightly browned. Remove from the oven, transfer to a cooling rack, and allow to cool completely.
While the scones cool, make the cream cheese frosting by placing all ingredients into the bowl of a food processor and blending until smooth. Thin the mixture with additional milk if desired.
Top the scones with the cashew cream cheese frosting and serve.
Make sure to chop your strawberries somewhat fine. Big pieces will make your scones fall apart!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.