These Vegan Strawberries and Cream Scones are so flaky, moist, and have fresh strawberries and cream in every bite! An easy one-bowl recipe to make for breakfast or brunch.
For more quick and easy vegan scones, check out my recipes for Vegan Blueberry Scones, Peach Scones, and Vegan Pumpkin Scones.
Strawberries bring me so much joy in the summertime, which is why I add them to so many recipes! From vegan strawberry cheesecake to muffins to pie and beyond, the burst of juicy sweetness from the fresh berries instantly brings a smile to my face.
So, it’s no surprise that I’m bringing fresh strawberries and buttery vegan scones together in these Vegan Strawberries and Cream Scones!
The scones, with an oh-so-buttery and flaky crumb, are loaded with fresh strawberries and drizzled with a creamy vanilla glaze on top. They’re a wonderfully moist and decadent treat to enjoy for special summer breakfasts or brunches, or whenever you need to use up an abundance of fresh strawberries. Plus, the scones are easy to make in one bowl with baking staples, so they’re sure to become a summer staple!
Why you’ll love these vegan strawberry scones
- A sweet and flaky summer scone – Like my Easy Vegan Strawberry Shortcake, this recipe brings the classic summer pairing of fresh strawberries and cream together in one decadent and buttery vegan scone.
- A great way to use fresh strawberries – Put those fresh summer strawberries to use in these vegan strawberry scones! They’re one of my favorite strawberry treats, along with these Strawberry Rolls and Strawberry Cheesecake Crumble Bars.
- An easy one-bowl treat – A handful of vegan baking staples are mixed together in one bowl to make this easy vegan scone recipe.
How to make vegan strawberry and cream scones
Find the complete recipe with measurements in the recipe card below.
Whisk the flour, baking powder, salt, and sugar together in a large bowl. Cut in the cold vegan butter with a pastry cutter until the dough resembles coarse crumbs.
Gently stir in the vegan cream (or milk) and vanilla until the dough is shaggy. Finish by gently folding in the strawberries.
The dough will be a bit wet at this point but that’s okay! If the strawberries are hard to incorporate, use your hands to work them into the dough.
Transfer the dough to a lightly floured surface and knead until it comes together. Use your hands to flatten the dough into a circle, about 1-inch thick.
Tip: Lightly flour your hands to prevent the dough from sticking to your fingers.
Cut the dough into 8 pieces and place each piece onto a lined baking sheet. Place the baking sheet with the scone dough in the fridge for 30 minutes.
Bake the vegan strawberry scones until they’re lightly golden brown on top. Set them aside to cool.
Meanwhile, make the vanilla glaze by whisking the sugar, cream, and vanilla together in a small bowl until smooth.
Drizzle the vanilla glaze over the scones once they’re completely cooled, then enjoy!
Instead of the glaze, feel free to decorate the scones with turbinado sugar, strawberry jam, or vegan whipped cream.
Frequently asked questions
Yes, frozen strawberries should work well. Don’t thaw the strawberries before adding them to the dough or else they’ll bleed and turn the dough pink.
I haven’t tried it, but a lot of readers have made my Blueberry Scones with a quality gluten-free flour mix and had good results. It should work just as well here.
Yes, I highly recommend chilling the scone dough for at least 30 minutes in the fridge before baking. This way, the butter in the dough can harden to yield a buttery and flaky crumb. Chilling will also help the dough firm up slightly so the scones won’t spread as much while they bake.
Sure. Shape the scone dough pieces as normal, place them on the baking sheet, and cover them with a layer of plastic wrap. Place the dough in the fridge overnight, then bake the next morning to start your day with fresh and buttery scones.
Yes, strawberry scones freeze very well! I would leave the icing off so it isn’t too runny after it thaws. To freeze the scones, let them cool completely before wrapping each one in plastic wrap. Place them in a freezer-safe container or ziplock bag and freeze for up to 3 months.
Vegan Strawberries and Cream Scones
Ingredients
Strawberry Scones
- 2 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup cold vegan butter
- 3/4 cup vegan cream or plant milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups diced or sliced fresh strawberries
Glaze
- 1 cup powdered sugar
- 2 tablespoons vegan cream
- 1/2 teaspoon pure vanilla extract
Instructions
- Line a large baking sheet with parchment paper (or spray pan with non-stick spray.)
- In a large bowl, whisk together the flour, baking powder, salt and sugar.
- Add the cold vegan butter in slices or cubes, and use a pastry cutter, fork or your hands if needed to work the butter into the dry ingredients. It should resemble coarse crumbs. You can also do this in a food processor.
- Pour in the vegan cream (or milk) and vanilla, and stir until just combined. It will still be a shaggy dough at this point. Fold in the strawberries, gently. The dough will become a bit wet; that's okay. Use your hands if needed to get the strawberries incorporated the best you can.
- On a lightly floured surface, knead the dough a few times until it comes together, gently. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick. Push the strawberries into the dough if they are falling off. The dough will become sticky and wet, but that's okay. Just handle it gently.
- Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.
- Using a spatula, place the scones onto the prepared baking sheet. Place the baking sheet in the refrigerator if possible, for 30 minutes. This way the won't spread as much when they bake.
- While the scones chill, preheat the oven to 400 degrees F.
- After 30 minutes of chilling in the refrigerator, place in the oven and bake for 23-27 minutes, until lightly golden brown on top. Transfer to a wire cooling rack.
- While the scones are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, cream and vanilla until smooth.
- Once the scones have cooled, drizzle with the glaze and serve. Enjoy!
Notes
- I like Ripple brand half and half for vegan cream, but there are others that work just as well. Try to find an unsweetened version, or use something like full fat oat milk or soy milk.
- For gluten free scones, try a quality gluten free flour mix.
- You can use a different fruit, such as blueberries, raspberries or other fruit. Chocolate chips are good too.
- Instead of the vanilla glaze, try serving with my best Vegan Whipped Cream.
Delicious! Thank you Nora for another great recipe.
I’m so glad you loved the scones, Barbara! Thanks for your awesome review!
These were very good!
Nora I just discovered your web-site since I’m new to eating vegan. ALL your recipes look delicious. I actually have your vegan zucchini bread in the oven as I write. Do you have a cookbook out. I would buy it. Your recipes seem to be easy too!!
Thanks Lori! I don’t have a cookbook, not yet anyhow. 🙂 It’s definitely a dream of mine that I hope to make happen in the near future! I hope you find many recipes here to enjoy.
So delicious! We LOVE your Pumpkin scones. We were excited to try this recipe and it was delicious!! I didn’t have enough cane sugar so I used 1/3 cup of brown sugar. I halved the icing due to limited ingredients and it all worked out incredibly well. We also cut the scones to make 16 based on a Pumpkin Scone comment. It makes them last a little bit longer with our family, but not by much as they are so scrumptious. Thank you Nora!! Love your website and recipes always!
Hi Lia. I loved reading about your baking experience and ideas! Thanks for sharing your wonderful review and feedback! I am thrilled that you loved the scones! I appreciate you using my recipes, and wish you lots of happy cooking!
Halved the sugar and skipped the icing this time and still AMAZING
Nora never let’s us down! ^.^
I was wondering what would happen if I halved the sugar . . . good to know, thx!
Nora,
I have not made this recipe, but have made many others from your site. You definitely have the best vegan recipes on the internet. Thank you for all that you do to make eating vegan a pleasure.
Katharine
Hi Katharine. Your words mean very much to me! Thanks for the love! I appreciate you using my recipes, and am glad you are enjoying them! Wishing you lots of happy cooking!
Made this and added blueberries for 4th of July. People raved and could not believe it was vegan. They turned out great even though I used the mixer’s wire whip attachment to cut in the vegan butter.
I just made these as per the recipe and they are delicious!! I love how simple the recipe is. I will definitely be making these scones again. Another fantastic recipe Nora!!
Thanks for your wonderful review and feedback! I’m so thrilled you love the scones!
I just made these this morning and WOW! I’ve never made scones before but it was a simple recipe to follow and the results are incredibly delicious. I used King Arthur 1:1 gluten free flour and I thought I would have to add more liquid but the strawberries took care of that for me. Beautiful recipe!
I’m so happy you enjoyed the scones, and that they worked well with gluten free flour. Thanks for sharing!